Chicken Salad

Chicken Salad

Chicken salad makes a great quick and easy lunch.  This particular recipe was based on a local bakery Greer used to frequent.  Being primarily mustard based, this one feels lighter and healthier than a lot of traditional chicken salads.   Serve on a sandwich, or over a bed of lettuce.  Makes 5 servings.

Ingredients

1 chicken breast, grilled
¼ cup dried cranberries
¼ cup chopped walnuts
1 Apple, diced
Sauce:
2 tablespoons Dijon
1 tablespoon honey
1 teaspoon mayo
1 teaspoon fresh oregano, finely chopped
½ teaspoon paprika

Directions

Grill the chicken breast, and shred.  Combine with cranberries walnuts and apples and sauce, mix well.  Serve chilled. 
Sauce:
Combine all ingredients and mix well.

Cost

Chicken $1.52
Cranberries $0.99
Walnuts $0.75
On Hand: $1.00
Total: $5.01
Per Serving: $1.00

Leftovers

This keeps well in the fridge for 4-5 days.