Make Ahead Chicken Salad
Servings Prep Time
4servings 20minutes
Cook Time Passive Time
4hours 30minutes
Servings Prep Time
4servings 20minutes
Cook Time Passive Time
4hours 30minutes
Ingredients
  • 16oz chicken breastskinless, boneless
  • 4oz light cream cheese
  • 2sprigs fresh tarragonor 1Tbsp dried
  • 1/2cup light mayonnaise
  • 1/2cup sour cream
  • 1cup celeryfinely chopped
  • 1/4cup toasted almonds
  • 1/4cup dried cranberriesrough chopped
  • 1tsp salt
  • 1/2tsp black pepper
  • 1/2tsp nutmeg
Instructions
  1. Arrange chicken breasts in slow cooker. Top with cream cheese and tarragon sprigs. Cook on high about 4 hours.
  2. Remove tarragon sprigs and take the leaves off the stem. Discard the stems. Shred chicken with 2 forks while warm. The cream cheese and tarragon leaves will be incorporated as you shred the meat.
  3. Add the celery, cranberries. Mix in the mayonnaise, sour cream, salt, pepper and nutmeg. When well combined add in the toasted almonds.
  4. Chill for at least 30 minutes or up to overnight to allow flavours to mix.