Main Dishes · Recipe

Chicken Salad

Here is an amazing recipe for Chicken Salad I found in Southern Living’s cookbook, “Country Music’s Greatest Eats”. This is one of my favourite cookbooks right now, it is filled with a collection of country music star’s personal recipes. This particular recipe is from country singer Alan Jackson and is supposed to be his favourite chicken salad. Now it just might be one of mine as well! I did forget to add the apple cider vinegar when I made mine and it still turned out pretty great, so if you don’t have it on hand then don’t worry about it! I also chose not to add to cranberries to mine as well, as you can see from the picture. If you would like to try this recipe out for yourself, then please see below. I would love to hear how it turned out for you!


4 (6-oz.) skinned and boned chicken breastswpid-20150730_125343.jpg

1 (46-oz.) can pineapple juice

2 tbsp. honey

1 tsp. apple cider vinegar

1/2 cup toasted silvered almonds

3/4 cup mayonnaise

1 cup sweetened dried cranberries (optional)

Sea salt to taste

Freshly ground black pepper to taste

Lettuce leaves


  1. Bring chicken and next 3 ingredients to a light boil in a large Dutch oven over medium heat; reduce heat to medium-low, cover and simmer 45 minutes or until chicken is tender. Remove from heat; drain. Cool chicken 10 minutes; shred chicken with two forks
  2. Combine chicken, almonds, mayonnaise and cranberries, if desired, in a large bowl. Add salt and pepper. Serve on lettuce leaves

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