by Caitlin Saniga
-
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
Leave a Reply