With a tangy, sweet dressing, crunchy celery, and sweet-tart dried cranberries, this Honey Mustard Chicken Salad is to die for!
Total Cost: $2.72 recipe / $1.36 serving
Servings: 2to 3
Author: Beth - Budget Bytes
1large, about 3/4 lb. chicken breast $1.49*
2stalks celery $0.32
1/4cupdried cranberries $0.28
1 1/2Tbsphoney $0.17
1Tbspdijon mustard $0.06
1/2tspapple cider vinegar $0.01
1/8tspgarlic powder $0.02
Prepare the dressing by combining the mayonnaise, honey, dijon mustard, apple cider vinegar, salt, garlic powder, and paprika. Refrigerate until ready to use.
Cut the chicken breast into 1 to 2 inch pieces. Coat a small skillet with non-stick spray and cook the chicken over medium heat until the outside is golden brown and the largest pieces are no longer pink inside (7-10 min.). Allow the chicken to cool slightly.
While the chicken is cooling, roughly chop the cranberries and cut the celery into small pieces. Place the cranberries and celery in a large bowl. Once the chicken is cool enough to handle, roughly chop it into very small pieces. Add the chopped chicken to the bowl, along with the dressing. Stir until everything is combined and coated in dressing. Serve immediately or refrigerate until ready to eat.