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Winter Chicken Salad

Active Time: 10 minutes / Cook Time: 20 minutes / Total Time: 20 minutes

Makes 4 servings

Winter Chicken Salad.JPG


  • 2 boneless skinless chicken breasts
  • 1 stalk celery, diced
  • 4 dried apricots, diced
  • 2 heaping tablespoons dry-roasted pecans, roughly chopped
  • 2 tablespoons dried cranberries or goji berries
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1/4 cup mayonnaise
  • 1/2 tablespoon raw liquid honey (if honey is solid immerse jar in hot water until honey liquefies)


  1. Preheat oven to 375.
  2. In a small oven-safe pan, fill the bottom with 1/4 inch of water and place the 2 chicken breasts inside. Place in oven and bake until chicken is cooked through, about 15-20 minutes. Chicken should be white with no pink or red and juices should run clear when cut into with a knife.
  3. While the chicken is baking mix the mayonnaise with the honey in a small dish and set aside.
  4. While the chicken is baking dice celery and apricots and roughly chop pecans and place in a medium size bowl.
  5. Add the cranberries, salt and pepper
  6. When chicken is cooked, either roughly cut the breast meat or place in a food processor and grind.
  7. Place the ground or roughly cut chicken breast in the bowl with the other ingredients, add the mayonnaise mixture and stir well.
  8. Take 1/2 cup of Winter Chicken Salad and package into four separate small containers for snack this week.