Chicken Cranberry Salad

What a week it’s been and it’s crazy to think it’s been a short week too with the long holiday.  One of the girls started to feel a bit under the weather on Tuesday so Wednesday it was off to the doctor where we found out it was a virus and an ear infection.  Sick baby = sad mommy.  It’s one of those things were you wish you could take away so they wouldn’t feel so bad.  I guess that’s what happens when you becoming a mommy.  My mom still wishes the same and I’m …..well, I’m old!  Now to change the subject from my age…I knew it was only a matter of time that her sister would start feeling yuck too.  So this morning when we woke them up to get ready for their day I had two little girls with runny noses.  Which means we have gone through a lot of tissue in a very short week.  I’ve actually had to go to wipes because they are gentler on their little noses.  I’m crossing my fingers this works it’s way through their bodies and I have happy healthy little ones running around again.

Now let’s talk about this chicken salad.  As you all know, the girls are in school and by the time I finish packing their lunches I’m looking for a quick solution for my lunch.  This is how this salad came about.  I wanted a easy salad I could make during the weekend and just place in tupperware to grab for my lunch during the week.  I think what makes the salad even better is the honey herb dressing.  It’s a healthy alternative to the traditional mayonnaise drenched chicken salad.  I haven’t spent as much time as I have wanted running or hitting the gym lately so a healthy chicken salad alternative is a good thing.

Enjoy and I hope everyone has a wonderful weekend!  I think I’ll be very busy wiping running noses.

Chicken Cranberry Salad

Print Recipe

2 cups cooked rotisserie chicken, cubed

2/3 cup celery, finely chopped

1/2 cup dried cranberries

1/2 cup shredded mozzarella

1/4 cup fresh parsley, chopped

1/4 cup green onions, chopped

2 teaspoons fresh thyme

1 Tablespoon fresh basil, chopped

1 Tablespoon Dijon Mustard

1 1/2 Tablespoons 2% Greek Yogurt

1 Tbsp Honey

1 teaspoon olive oil

1 garlic clove, minced

Instructions:

Combine chicken, celery, cranberries, and shredded mozzarella in a large bowl and toss till combined.  Set aside.

Combine parsley, green onion, thyme, basil, mustard, yogurt, honey, olive oil, and garlic in the food processor; process until smooth. 

Add dressing to the chicken mixture and combine until incorporated.

Makes about 4 sandwiches.