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Simple Cranberry Chicken Salad
Simple Cranberry Chicken Salad

Before you jump to Simple Cranberry Chicken Salad recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Money.

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Perhaps the food just isn’t quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. The energy used by cooking in an oven is greater by 75%, and perhaps this small bit of knowledge will spur you on to use the microwave more frequently. In comparison with your stove, you can make boiled water as well as steamed vegetables faster, and use considerably less energy, by using countertop appliances. You might think that you save energy by washing your dishes by hand, nonetheless that is certainly not true. You get the maximum energy savings by fully loading the dishwasher ahead of commencing a wash cycle. By cool drying or perhaps air drying the dishes besides heat drying them, you can increase the amount of money you save.

As you can see, there are many little items that you can do to save energy, and also save money, in the kitchen alone. Eco-friendly living is not really that difficult. Typically, all it takes is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to simple cranberry chicken salad recipe. To make simple cranberry chicken salad you need 7 ingredients and 3 steps. Here is how you do it.

The ingredients needed to cook Simple Cranberry Chicken Salad:
  1. Use 2 small boneless skinless chicken breasts - fully cooked,chopped
  2. Prepare 2 hardboiled eggs - chopped
  3. Get 1/2 small onion - finely chopped
  4. Provide 1/3 cup dried cranberries
  5. Provide 1/3 cup mayonnaise
  6. You need 1 tbs dijon mustard
  7. Provide to taste salt and pepper
Steps to make Simple Cranberry Chicken Salad:
  1. Place chicken, onion, cranberries, mayonnaise, and dijon in a medium bowl. Stir to combine until well blended. Taste. Add salt and pepper if desired.
  2. Gently fold in chopped hard boiled eggs. Cover. Refrigerate at least one hour before serving. Enjoy!
  3. Note: I chopped my chicken down to a little bigger than 1/4 inch pieces, and my onion to about 1/8 inch pieces. Eggs were about the same size as the chicken.

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