Bistro Chicken Salad

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Chicken stock

  Soup, home-prepared

  2 cup or 480g

• Bay leaf

  Spices

  1 tsp, crumbled or 0.6g

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Lemon juice

  Raw

  1 tbsp or 15g

• Tarragon

  Spices, dried

  1 tbsp, leaves or 2g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Cranberries

  Sweetened, dried

  4 tbsp or 30g

• Pecans

  Nuts

  ¼ cup, chopped or 27g

Directions

1. Preheat oven to 350°F.
2. Place the chicken breast in a baking dish, pour the chicken stock over the chicken, and add the bay leaf. Cover the pan tightly with aluminum foil and bake for about 25 to 35 minutes or until cooked through, tender, and no longer pink.
3. While the chicken is baking, make the dressing. In a medium bowl, combine the mayonnaise, mustard, lemon juice, tarragon, and minced shallot. Set aside.
4. When the chicken is fully cooked, remove it from the poaching liquid and allow to cool to room temperature. Cut the chicken into small bite-size chunks and toss with the dressing, dried cranberries, and pecans until well combined.

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• Chopped Chicken Salad
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