Skillet, Chef's Knife, Cutting Board, Mixing Bowl, Measuring Spoons, Measuring Cup
Like most soups and stews, chicken salad is best when prepared 12-24 hours before serving. That will bring out the fullest flavor of the ingredients!
2 cups chicken (approximately 1.5lbs)
1/2 cup Herbed Cranberry Fig sauce
1/4 cup mayo (I recommend avocado mayo)
1/2 cup celery, small diced
1/2 cup red or yellow onion
1/2 cup sliced almonds
1 pat of butter
Olive oil, salt, and pepper
1/2 cup cranberries
1/2 cup green apple, small diced
Heat a skillet (preferably cast iron) over medium heat; let heat for at least 10 minutes before proceeding.
While it is heating, start working on the rest of the ingredients - small dice the celery and onion; measure out the almonds, sauce, and mayo; measure out any optional ingredients you'd like to add.
Pound your chicken with a tenderizer until an even thickness.
Dab dry with paper towels; then drizzle olive oil over both sides of the chicken and then sprinkle some salt and pepper on each side as well.
Place the chicken in the pan and let cook until golden brown on one side (and while it's cooking, keep working on any other ingredients you may not have finished). Once golden brown, flip over and then loosely cover your pan with a lid, leaving around a 1" are uncovered for the steam to escape.
Once the chicken reaches 160º, remove from the pan and set off to the side to rest.
Add the butter to the pan; once melted, add the onion and let cook (stirring occasionally) until the onion has softened and sweetened.
Remove onion from the pan and small dice the now-cooled chicken.
In a bowl, add all the ingredients and mix thoroughly. Add 1/4t salt and pepper if desired.
Serve as desired! Ideas include on top of lettuce to make an easy salad, on crudités for appetizers, or between bread for a sandwich
For a little extra flavor, spread some Herbed Cranberry Fig over the bread first or make some Herbed Cranberry Fig salad dressing to drizzle on top of the salad!