Chicken salad with dried cranberries, dill pickle and almonds

by Caitlin Saniga

Load a scoop of this chicken salad on a bed of spinach and top with feta (not pictured).

• 

  The almonds, pickles and cranberries should be roughly chopped into fine pieces.

  6 small chicken breasts, thawed and sliced into chunks

• 1/2 tablespoon extra-virgin olive oil
• 1 tablespoon + 1 teaspoon dill pickle juice
• 2 tablespoons mayonnaise
• 1/8 cup chopped dill pickle
• 2 tablespoons chopped almonds
• 1/4 cup dried cranberries, roughly chopped
• dash of onion powder

In a medium skillet over medium heat, simmer chicken in oil and 1 tablespoon pickle juice.

Once chicken is cooked through, remove from heat and transfer to a medium mixing bowl. Add remaining 1 teaspoon pickle juice, mayonnaise, pickles, almonds, cranberries and onion powder. Stir to combine.

Serve over bed of greens or on Italian bread. Can be stored in the refrigerator for up to 3 days.

Recipe adapted from: my mom’s (Stephanie Saniga) recipe

Photos: Caitlin Saniga