RECIPES

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme (optional)
• 1 lemon, juiced
  
  

For the Salad:

• 1 cup celery, finely diced
• 1 cup red grapes, halved (or use apples for a different twist)
• 1/2 cup red onion, finely chopped
• 1/2 cup toasted walnuts or pecans, roughly chopped
• 1/2 cup dried cranberries or raisins
• 1/4 cup fresh parsley, chopped
  
  

For the Dressing:

• 1 cup mayonnaise (use Greek yogurt for a lighter version)
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon honey
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
  
  

Instructions:

1. Prepare the Chicken:

• Preheat your oven to 375°F (190°C).
• Place the chicken breasts on a baking sheet lined with parchment paper or lightly greased.
• Drizzle with olive oil and season with salt, pepper, garlic powder, paprika, and dried thyme if using. Squeeze lemon juice over the top.
• Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
• Remove from the oven and let the chicken rest for 5 minutes before dicing it into bite-sized pieces.

2. Prepare the Dressing:

• In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar (or lemon juice), honey, and garlic powder until smooth.
• Season with salt and black pepper to taste. Adjust the sweetness or tanginess by adding more honey or vinegar if desired.

3. Assemble the Salad:

• In a large mixing bowl, combine the diced chicken, celery, red grapes (or apples), red onion, toasted walnuts or pecans, dried cranberries or raisins, and chopped parsley.
• Pour the dressing over the chicken mixture and gently fold everything together until well combined.

4. Chill and Serve:

• Cover the salad and refrigerate for at least 1 hour before serving to let the flavors meld together.
• Serve the chicken salad on a bed of greens, in a sandwich, or with crackers.

Tips:

• For extra flavor, consider adding a bit of chopped fresh dill or tarragon to the dressing.
• You can make this salad ahead of time and store it in the refrigerator for up to 3 days. Just be sure to keep it in an airtight container.
• If you like a bit of crunch, add some sliced almonds or crispy bacon bits right before serving.

Enjoy your chicken salad! If you have any specific preferences or dietary needs