Cranberry Chicken Salad

Cranberry Chicken Salad 

Cranberry Chicken Salad

- 1 chicken breast

- 1/3 cup celery, diced small

- 1/4 cup red onion, diced small

- 1/3 cup green apple, diced small

- 1/4 cup walnut pieces

- 1/4 cup dried cranberries, roughly chopped

- 1/2 avocado, sliced thin, then cut in half

- 1/4 cup steamed brown rice

- 3 Tbs alfalfa sprouts

- 1 medium handful spring mix greens

- 1 Tbs fresh tarragon, finely chopped

- 2 Tbs vegenaise

- 1/4 tsp celery salt

- 1 tsp dijon mustard

- 1 heap Tbs apricot jam

- lemon juice

- olive oil

- salt

- pepper

Rinse and pat dry chicken and on a separate plate, coat both sides with olive oil, salt and pepper. Place in a medium-high skillet for 5-7 minutes. Once the chicken is 1/3 the way opaque, flip and cook  other side for 5 minutes. Cover, remove from heat and steam while prepping other ingredients, at least 5-10 minutes. Then place on clean plate and rest until cool enough to handle, then shred into thin pieces.

In a separate bowl, combine veganaise, celery salt, dijon, jam, squeeze lemon juice, tarragon, pinch of salt, until smooth. Add celery, apples, walnuts, onion, cranberries and chicken. Toss until all ingredients are evenly coated. 

Layer rice, half the chicken mixture, avocado, then in a separate bowl, dress greens in a squeeze of lemon juice, drizzle of olive oil, pinch of salt. Toss until evenly coated and top salad. Top with alfalfa sprouts. Serve as is or with toasted baguette, soup, etc.