Chicken and Cranberry Salad


     Sweet, salty and crunchy, perfect for brunch, lunch guests or when you need something quick and easy to prepare. This salad makes a great open face sandwich.  Serve it with some french fries on the side for a complete meal. For the best flavor use organic chicken breasts and ensure the nuts are fresh. 

                       
                         dessertsandgoodfood.blogspot.com
Ingredients:

 1/4 cup celery, small dice
1 cup dried cranberries
1 cup roasted pecans
1/2 cup of Mayonnaise or to taste

1 large chicken breast
Kosher salt and ground black pepper to taste
2 tablespoon extra virgin olive oil
Preheat the oven 375°F
     Cover a baking pan with aluminum foil prior to placing the chicken on it. Season the chicken with salt and pepper on one side and drizzle 1 tablespoon of olive oil. Repeat on the other side. Cover with aluminum foil and bake for 15 minutes. Flip and bake for 15 more minutes or until an instant thermometer reads 165°F for 15 seconds.

 Remove from the oven and let it rest for 10 minutes before cutting. 
For the salad:

     Cut the chicken in small dice. In a salad bowl add the celery, cranberries, pecans and mix until combined. Add the chicken, mayonnaise and fold in until well mixed. Garnish with some extra nuts and cranberries.

 Serve over lettuce or in a sandwich.  

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