Ingredients:
- 1 whole wheat baguette
- 1 pound chicken breast
- 1 apple, cored and sliced
- 1 cup fresh cranberries
- ½ cup chicken stock
- ¼ cup
- ⅓ cup water
- ⅓ cup sugar
- 1 cup fresh cranberries
- 1 pound cooked chicken breast, shredded
- ¼ cup + 1 tablespoon mayo
- ¼ cup cranberry sauce
- 2 tablespoons Craisins
- 3 tablespoons chopped pecans
Directions:
- To prepare the chicken, place all ingredients in crock pot and cook on low 4-6 hours.
- While chicken is cooking, prepare cranberry sauce by adding water and sugar to a saucepan. Bring to a boil, add cranberries and return to boil. Turn heat to low. Let simmer about 10 minutes, stirring occasionally. Pour into a bowl and let cool at room temperature. Refrigerate until needed.
- When chicken is ready, remove from pot and shred breasts in a medium bowl.
- In a small bowl, combine mayo and ¼ cup cranberry sauce. Add mixture to shredded chicken. Add Craisins and pecans. Stir until well-combined. Cover and refrigerate to chill at least 1 hour before serving.
- Slice the baguette and add the chicken pecan salad
Note:4 Servings
Original Recipe: countingmycupcakes
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