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Cranberry Chicken Salad

Source of Recipe


"New England Open-House Cookbook" by Sarah Leah Chase



List of Ingredients



• 3 pounds white meat chicken, either tenders or skinless, boneless chicken breasts
  
• 3 ribs celery, trimmed and diced
  
• 1 cup plump dried cranberries
  
• ¾ cup mayonnaise, Hellmann's or homemade
  
• â…“ to ½ cup sour cream
  
• Sea salt and freshly ground black pepper
  






Instructions



1. Place the chicken in a medium-size, straight-sided skillet. Add enough cold water to cover the chicken amply. Let come to a full boil over medium-high heat, then cover the skillet and remove it from the heat. Let the skillet stand, covered, for 30 minutes to let the residual heat finish cooking the chicken.
   
   
2. Drain the chicken and cut it into ¾-inch chunks, removing any tough tendons as you chop. Place the chicken in a large mixing bowl, add the celery and cranberries, and toss to mix. Add the mayonnaise and enough sour cream to moistly bind the ingredients together. Season the salad with salt and pepper to taste.
   
   
3. Transfer the chicken salad to a decorative serving bowl and refrigerate it, covered, for at least 1 hour before serving. The chicken salad will keep for 3 days in the refrigerator.
   
   Serves 6 to 8