Dont miss my Back to School Giveaway!
I decided to try Bethenny's Chicken Salad recipe and I am so glad I did! It reminds me of my favourite Moroccan dish, Bastilla and was very simple to put together. It tasted great the next day too!
Here is Bethenny's recipe - I never bother measuring as I feel we should cook by taste and feel so dont be a slave to this, make substitutions as you wish but you must, must use the cinnamon...more than a pinch though! It really takes chicken salad to a whole new level! It took me about 20 minutes from the time I got home 'til the Suburban Prince had dinner in front of him...I served this on a salad for dinner and as a sandwich for lunch the next day. I think this recipe would serve 1, maybe 2 if you have small portions but I made a big batch and froze the leftovers for another day!
•1 cup shredded cooked chicken (I have no idea how to shred a chicken so I just chopped it up)
•1 tbsp. slivered almonds
•1 1/2 tbsp. dried cranberries
•1 1/2 tbsp. nondairy mayonnaise (I used normal mayo)
•pinch of cinnamon
•1/2 tsp. Dijon mustard (I used an old style grainy mustard)
•1/2 tsp. salt
•1/2 tsp. black pepper
Have a fabulous day!