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CHICKEN - Chicken Salad / Sandwich
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Chicken Salad | |
Parade 6 servings INGREDIENTS | |
4 (6-oz) | skinned and boned chicken breasts |
1 (46-oz) can | pineapple juice |
2 Tbsp | honey |
1 tsp | apple cider vinegar |
½ cup | toasted slivered almonds |
¾ cup | mayonnaise |
1 cup | sweetened dried cranberries, (optional) |
Sea salt to taste | |
Freshly ground black pepper to taste | |
Lettuce leaves |
DIRECTIONS
Bring chicken and next 3 ingredients to a light boil in a large Dutch oven over medium heat; reduce heat to medium-low, cover, and simmer 45 minutes or until chicken is tender.
Remove from heat; drain. Cool chicken 10 minutes; shred chicken with two forks.
Combine chicken, almonds, mayonnaise, and cranberries, if desired, in a large bowl. Add salt and pepper. Serve on lettuce leaves.
KITCHEN COUNTER
Makes 6 servings.
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