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Quick Summer Salad Idea: Cranberry Almond Chicken Salad Recipe featured by top US food blog, Food Diary of a City Girl: image of a pottery bowl with Cranberry Almond Chicken Salad.  The bowl sits on top a floral kitchen towel.  Next to the Cranberry-Almond Chicken Salad are three celery stalks, half of an orange, a clear bowl of almonds, and a clear bowl of dried cranberries.

Quick Summer Salad: Cranberry Almond Chicken Salad Recipe

Cranberry Almond Chicken Salad Recipe
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Ingredients
  

  • 2 lbs boneless chicken thighs
  • 6 cups water
  • 1 tbsp kosher salt
  • 8 oz dried cranberries
  • 2 large navel oranges
  • 3 celery ribs
  • ½ cup sliced almonds
  • ¾ cup Miracle Whip

Instructions
 

  • On medium-high heat, boil 2 pounds of boneless chicken thighs with 6 cups of waters and 1 tablespoon of kosher salt for 30 minutes or until done. Remove chicken from broth, let cool, and set aside.
  • While chicken cooks and cools, rehydrate dried cranberries. Place 8 oz of cranberries into a small bowl. Using a citrus juicer, squeeze juice from 2 large navel oranges into bowl. Cover bowl with Saran Wrap and refrigerate.
  • Clean and rinse three celery ribs. Slice and chop celery into ¼ inch bite size pieces. Set aside in a small bowl.
  • Place small sauce pan on medium heat. Add ½ cup of sliced almonds to toast for approximately 5 minutes, or until almonds are fragrant and slightly toasted. Once toasted, set aside.
  • Once chicken has fully cooled, chop chicken into ½ inch pieces. Add chicken into a large bowl.
  • Remove cranberries from refrigerator. Use the strainer to remove the orange juice from the cranberries. Discard the juice and add the cranberries to the chopped chicken.
  • Add chopped celery and toasted almonds to the chicken and cranberries.
  • Add Miracle Whip to all ingredients and mix until well blended.
  • Refrigerate the Cranberry Almond Chicken Salad, if you do not plan to eat immediately.