A Sweet & Savory Twist on a Classic Dish
This isn’t your average chicken salad. Inspired by country music legend Alan Jackson, this recipe takes a refreshing detour from the traditional with a bold mix of pineapple juice, honey, and dried cranberries. The result? A bright, tangy, and slightly sweet chicken salad with unexpected depth and a satisfying crunch.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 lbs)
- 1 large can pineapple juice
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- ¾ cup mayonnaise (adjust to taste)
- ½ cup sweetened dried cranberries
- ½ cup toasted slivered almonds
Instructions
- Poach the Chicken
In a large pot, combine the chicken breasts, pineapple juice, honey, and apple cider vinegar. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 45 minutes. This infuses the chicken with sweet and tangy notes. - Shred the Chicken
Remove the chicken from the poaching liquid and let it cool slightly. Shred it into bite-sized pieces using two forks or your hands. - Mix the Salad
In a large mixing bowl, combine the shredded chicken with the mayonnaise, cranberries, and toasted almonds. Mix until well-coated. Adjust the mayo if the salad feels too dry. - Chill & Serve
Cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld. Serve chilled, on its own or as a sandwich filling.
Tips for Best Results
- Poaching Time: 45 minutes may dry out some chicken cuts. Consider reducing to 25–30 minutes depending on the thickness of your chicken breasts.
- Texture Upgrade: Add diced celery or chopped green onions for extra crunch.
- Serving Suggestion: Pairs beautifully with butter croissants or over a fresh bed of greens.
