Recipe: How to make chicken salad with fruit and nuts

Fruit and nut chicken salad

2 chicken breasts (cooked and cubed)

1/3 cup mayo

1/2 cup dried cranberries

2 tsp. tahini

1/3 cup chopped cashews

1 medium granny smith apple (cored and chopped)

salt and pepper to taste

This unique recipe for chicken salad balances bright fruit flavors with nutty undertones. Tahini is what gives hummus its smooth texture and nutty flavor. Adding it to your chicken salad wakes up the mayo. If you don't have any tahini, you can replace it with sunflower seeds.

Southern Style Chicken Salad:

Follow the same recipe and replace the cranberries with grapes and the cashews with pecans.

Dry chicken makes for bad chicken salad. Keep your chicken moist by roasting it in an oven at 350 degrees. Or, better yet, poach your chicken.

How to Poach Chicken for Chicken Salad:

Bring a pot of water to almost boiling (200 degrees) drop two chicken breasts into the water and maintain the ater temp at 200 until the inside of the chicken reaches 165 degrees. Remove the breasts immediately and pat dry. Let the chicken rest for 2 minutes and cube it for your salad.