Cranberry Almond Chicken Salad

While it surprises many of my friends and family, there are nights when I don’t really feel like whipping up something elaborate for dinner. It is assumed that since I started a food blog, I must cook and bake every waking second of the day.  Some days I do – but many days, I don’t.

The misconceptions among friends and family when it comes to my blog often make me chuckle a bit.  I’m sure many other food bloggers are with me on this one. It’s funny because very little about me has really changed in the months since I started my blog.  I still haven’t been to culinary school and have no formal training.  Yet, it is assumed that I am an expert on all things food. While I do think that I probably have more culinary knowledge packed into my brain than many people walking down the street, I don’t know everything.

So, that dish that your husband ordered last year at a restaurant that I have never been to…  No, I have no idea what herbs in the dish were.  Green ones you say?  Hmm… That narrows it down quite a bit!

Another fun one is the assumption that, as a blogger, I am familiar with every recipe posted on the Internet.  You saw a recipe for lasagna on some site?  Have I tried it?  Oh, you mean the one that calls for noodles, cheese, and sauce.  Yes, surely I have.

In the spirit of setting the record straight, here’s a recipe from one of those nights where I didn’t really have the energy to deal with dinner.  It took me approximately 10 minutes to prepare, plate, and photograph.  The chicken salad was delicious, and I will probably make it again.  It is, however, proof that while I may be a food blogger, not everything I make is a culinary masterpiece…  Far from it.

Cranberry Almond Chicken Salad

• 1 1/2 cups cooked chicken breast, shredded
• 1/2 cup slivered almonds
• 1/2 cup dried cranberries
• 1/2 cup celery, diced
• 1/3 cup light mayonnaise
• 1 tablespoon apple cider vinegar
• Pinch Kosher salt

Place the almonds in a dry skillet over medium-low heat and toast for a few minutes until golden. This may be the only foodie-ish thing I did in this dish.  I admit, I couldn’t resist toasting the almonds!

In a small bowl, whisk together the mayonnaise and the apple cider vinegar until smooth.  In a separate mixing bowl, combine the chicken, toasted almonds, dried cranberries, and celery. Add the mayonnaise mixture and season with a pinch of salt.

Use a fork to combine all of the ingredients and fluff the salad a bit. Serve over fresh lettuce or on a sandwich with your favorite bread.