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Cranberry Chicken Salad

This is one of my all time favorite, nutritious salads. It tastes indulgent, with lots of flavor. I make a big batch and have it for lunch or dinner all week. I never get tired of eating this, and it's easy to make! 

Sometimes I eat it on top a bed of salad greens, tomatoes, and cucumbers, and other times I eat it on top of a quartered red bell pepper. Top with a dash of Valentina Hot Sauce (the absolute best)!!


One pound of boneless, skinless chicken breast
1/2 cup avocado mayo
1/2 cup Greek yogurt or Sour Cream
1/4 cup dijon mustard
One cup chopped celery
One cup chopped or shredded carrots
1/2 cup chopped scallions
1/2 cup unsweetened dried cranberries
salt and pepper to taste


1. Boil chicken - cover chicken in water, place on stove. Boil for 3 minutes, then simmer for 10 minutes, or until cooked through. 

2. Shred chicken - easiest way to shred it is with a mixer.

3. Mix all ingredients together and stir. 

4. Store for up to 5 days. 

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