Cranberry Pecan Chicken Salad (no mayo!)

I cannot eat mayo. I am not sure what causes the intolerance, but I have been that way since I was a kid. If I eat it, I get a rather queasy stomach. So I often look for ways to substitute sour cream or cream cheese in recipes instead. Today for lunch I made chicken salad. My son had a friend over and they both had some. I can say this has the thirteen (well almost) year old boy seal of approval.

Materials:

  • Large Spoon
  • Bowl Scrapper
  • Measuring Cup

Ingredients:

  • 3 Chicken Breasts
  • 1 cup Chicken Broth
  • 8 oz Sour Cream
  • 16 oz Cream Cheese block
  • 1/4 cup Craisins
  • 1/2 cup chopped Pecans
  • 1/8 tsp Garlic Powder
  • 1/8 tsp Salt
  • 1/8 tsp Pepper
  • 1/8 minced Onion
  • Crackers (optional)

Procedure:

  1. Cook your chicken and broth in your Instant Pot. Mine was frozen, so I cooked it on Poultry on High for 20min. NPR…actually I forgot I was making it, so it naturally depressurized because it was out of sight out of mind.
  2. Place your chicken in your mixer bowl. Turn on low setting. Let your mixer do the work of shredding your chicken (I wish I took a picture of this! It was the first time I tried, but it worked perfectly).
  3. Add your sour cream, cream cheese, and seasonings. Turn mixer on low setting. Scrape sides if needed to make sure it is mixed evenly.
  4. Add your fruit and nuts. Fold in.
  5. Enjoy with crackers or alone.

This turned out so well. Like I said, the boys enjoyed it too. I have extra in the fridge so lunch for tomorrow is taken care of as well. You can add more seasonings or extras as you want. I think next time, I will add some diced celery for some extra crunch.

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