Thursday, June 25, 2009

Cranberry Dijon Chicken Salad Sandwich


2 Boneless, Skinless Chicken Breasts
1/2 cup mayonnaise
1 heaping Tbs Dijon Mustard
1 celery stalk, finely chopped
2 green onions, thinly sliced
1/2 cup Craisins
8 leafs of lettuce
8 slices of bread
salt and pepper


Pre-heat oven to 350 degrees. Place chicken in baking dish, season with salt and pepper and bake until it reaches and internal temperature of 160 degrees (20 - 30 minutes). Remove from oven, cool to room temperature, store in fridge.

Once chicken is cool, mix up the rest of the ingredients. Add mayonnaise and mustard to the bottom of a small mixing bowl. Season with salt and pepper to taste. Stir in chopped celery, sliced green onions and craisins. Chop the chicken into 1/4 - 1/2 inch pieces. Add to bowl and mix. Chill for 1 hour before serving.

To serve, toast bread, pile on the chicken salad and top with 2 leafs of lettuce.

Serves 4

To see what I spent on this recipe visit my other blog here.

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