{2 for 1} Chicken Salad

We both love chicken salad! We love it so much that we couldn't bring you just one recipe- we had to bring you two. We both love dried cranberries and nuts in our recipes but, just like us, you'll find wonderful variations that make the recipes unique. 

Chicken salad is a healthy, convenient, and inexpensive way to switch up your lunches. Both of the recipes average out at around $2 per serving with bread. Add some fruit and veggies and you've got a meal for under $4.  That is a lot cheaper than any sandwich shop (yes, even the $5 foot-longs at Subway).  Not to mention, by purchasing local or free-range chicken you can avoid the additional hormones and preservatives found in lunch meats.  We hope you fall in love with our chicken salad recipes as much as we have. 

Bethany's Chicken Salad

2 cups cooked chicken
1/4 cup dried, sweetened cranberries
1/4 cup slivered almonds, roughly chopped
1/4 cup mayonnaise
Salt and pepper to taste

Boil chicken breasts in water until cooked through, about 20 minutes.  Remove from water and chop into bite sized chunks. Mix chicken with all ingredients in a large bowl, cover, and refrigerate for at least an hour to chill.  You can keep the salad in the refrigerator for up to four days.

I love having chicken salad on a toasted raisin bread...omg.to.die.for.

Whitney's Chicken Salad

2 chicken breasts
1/4 cup dried, sweetened cranberries
1/4 cup crush walnuts
1/4 cup feta cheese, crumbled
2 green onions, white and light green parts, chopped
1/4- 1/2 cup mayonnaise
Salt and pepper to taste

Boil chicken breasts in water until cooked through, about 20 minutes.  Remove from water and chop into bite sized chunks. Mix chicken with all ingredients in a large bowl, cover, and refrigerate for at least an hour to chill.  You can keep the salad in the refrigerator for up to four days.

I like my chicken salad inside a slice of pita bread with a little fresh lettuce. Mmmm mmmm good!

We hope you enjoy our recipes!

Much love and cooking!

-Bethany & Whitney