Bistro Chicken Salad

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Chicken stock

  Soup, home-prepared

  2 cup or 480g

• Bay leaf

  Dried

  1 leaf or 0.2g

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Lemon juice

  Raw

  1 tbsp or 15g

• Tarragon

  Spices, dried

  1 tbsp, leaves or 2g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Cranberries

  Sweetened, dried

  4 tbsp or 30g

• Pecans

  Nuts

  ¼ cup, chopped or 27g

Directions

1. Heat the oven to 350° F.
2. Arrange the chicken breasts in a baking dish. Pour in the chicken stock and add the bay leaf, then cover tightly with foil and bake until the chicken is cooked through and tender, 25–35 minutes.
3. Meanwhile, whisk together the mayonnaise, Dijon, lemon juice, tarragon, and shallot in a medium bowl to make the dressing; set aside.
4. Transfer the cooked chicken to a plate, discard the bay leaf and poaching liquid, and let the chicken rest until cool enough to handle (or cool completely for cleaner cuts). Dice into bite-size pieces.
5. Toss the chicken with the dressing, then fold in the dried cranberries and pecans until evenly combined. Taste and adjust seasoning if desired.