Ingredients
- 1 pound boneless skinless chicken breast or thighs
- 2 tablespoons olive oil
- up to 1 cup mayonnaise
- 1 teaspoon paprika
- 1 1/2 cups dried cranberries, chopped
- 1 cup celery, thinly sliced
- 2-3 green onions, thinly sliced
- 1 cup green bell pepper, minced
- 1 cup chopped pecans, walnuts and almonds
- 1 teaspoon seasoning salt or you can use regular/sea/pink salt
- ground black pepper, to taste
- 1/2 – 3/4 of an apple, chopped in small pieces
Preparation
Step 1
Season chicken with salt and pepper on both sides. Heat some olive oil in a saute pan on medium heat until cooked through, about 3 minutes per side. I used almond oil this time instead of olive oil and it gave the chicken a really great flavor. Remove from heat and let cool. Chop into small pieces.
In a large bowl add cranberries, celery, green onions, bell pepper and nuts.
Mix in the chopped chicken, and mix well. I always add the chicken last so that it has had plenty of time to cool down before I add it with the rest of the ingredients. Add salt, pepper and paprika and mix until everything is coated evenly. Add in mayonnaise a little at a time until just coated. I never end up using a full cup of mayo, though you could if you want it a little more creamy.
Taste to make sure it is seasoned enough, if not, add in enough to suit your taste. Chill at least one hour. Serve as a sandwich or with crackers as an appetizer.