Our friends from Penny Ann's Cafe share their favorite lunch recipe for zesty chicken salad. You can either pile it high on a ciabatta bun or on top of leafy greens.
Chicken Salad
3-4 Boneless Chicken Breast
1/4 cup chopped yellow Onion
1/4 cup chopped celery
1/2 cup dried cranberries
1/4 cup shredded carrot
1/2 cup mayonnaise
2 TB Dijon mustard
salt and pepper to taste
Cook the chicken in the oven or on the grill and then let it cool for 1 hour.
Dice the chicken and add all the ingredients in a mixing bowl and then let sit for 30-45 mins.
Serve on your favorite bread or on a salad.
For more information about Penny Ann's Cafe, go here.
