Apple Cranberry Chicken Salad

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  1.35kg

• Onion powder

  Spices

  1 tbsp or 7g

• Garlic powder

  Spices

  1 tbsp or 10g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Celery

  Raw

  3 stalks, large (11 inches long) or 192g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Apple

  Granny Smith - Giant

  1 medium apple or 154g

• Cranberries

  Sweetened, dried

  ⅓ cup or 40g

• Almonds

  Nuts, raw

  ¼ cup, sliced or 23g

• Pecans

  Nuts

  ¼ cup, chopped or 27g

• Parsley

  Freeze-dried

  1 cup or 6g

• Dill

  Fresh

  2 tbsp or 1g

• Mayonnaise

  Regular, with salt

  ½ cup or 110g

• Greek yogurt

  Plain, whole fat

  4 oz or 113g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemon juice

  Raw

  1 tbsp or 15g

Directions

1. Sprinkle 2 - 3 pounds of boneless, skinless chicken thighs with the granulated garlic and onion, 1 teaspoon salt and half teaspoon of pepper.
2. Cook on low in a slow cooker for 6 hours, or on high for 3 hours.
3. Remove chicken from crock pot, cool slightly and shred. Set aside.
4. Mix mayo and sour cream together. Add lemon juice, if using.
5. Add all remaining ingredients and stir to combine. Season with salt and pepper to taste. Add more mayo, if needed.
6. Store in an airtight container in the refrigerator for 5 - 7 days.
7. Recipe by: Cheryl Bennett (source: https://www.pookspantry.com/apple-cranberry-chicken-salad-recipe/)

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