Spring is a time when I start to incorporate lighter and brighter meals into our menu. This easy chicken salad recipe combines bright flavors like dill and lemon juice, as well as the nice crisp crunch of celery. It's the perfect make ahead meal that is light and great for busy spring and summer nights.
Start by boiling chicken breasts in a pot for 20 minutes or until the chicken is completely cooked. Drain the water and add the chicken into the bowl of a stand mixer, place the paddle attachment on and turn the mixer to medium for a minute to shred the chicken completely.
Allow the chicken to cool for 10 to 15 minutes and then mix in the mayonnaise, chopped celery, dried cranberries, dill, lemon juice and salt and pepper.
Place in the refrigerator for 4 hours or overnight before enjoying! Keep this chicken salad in an airtight container in the refrigerator for up to a week!