While it surprises many of my friends and family, there are nights when I don’t really feel like whipping up something elaborate for dinner. It is assumed that since I started a food blog, I must cook and bake every waking second of the day. Some days I do – but many days, I don’t.
The misconceptions among friends and family when it comes to my blog often make me chuckle a bit. I’m sure many other food bloggers are with me on this one. It’s funny because very little about me has really changed in the months since I started my blog. I still haven’t been to culinary school and have no formal training. Yet, it is assumed that I am an expert on all things food. While I do think that I probably have more culinary knowledge packed into my brain than many people walking down the street, I don’t know everything.
So, that dish that your husband ordered last year at a restaurant that I have never been to… No, I have no idea what herbs in the dish were. Green ones you say? Hmm… That narrows it down quite a bit!
Another fun one is the assumption that, as a blogger, I am familiar with every recipe posted on the Internet. You saw a recipe for lasagna on some site? Have I tried it? Oh, you mean the one that calls for noodles, cheese, and sauce. Yes, surely I have.
In the spirit of setting the record straight, here’s a recipe from one of those nights where I didn’t really have the energy to deal with dinner. It took me approximately 10 minutes to prepare, plate, and photograph. The chicken salad was delicious, and I will probably make it again. It is, however, proof that while I may be a food blogger, not everything I make is a culinary masterpiece… Far from it.
Cranberry Almond Chicken Salad
- 1 1/2 cups cooked chicken breast, shredded
- 1/2 cup slivered almonds
- 1/2 cup dried cranberries
- 1/2 cup celery, diced
- 1/3 cup light mayonnaise
- 1 tablespoon apple cider vinegar
- Pinch Kosher salt
Place the almonds in a dry skillet over medium-low heat and toast for a few minutes until golden. This may be the only foodie-ish thing I did in this dish. I admit, I couldn’t resist toasting the almonds!
In a small bowl, whisk together the mayonnaise and the apple cider vinegar until smooth. In a separate mixing bowl, combine the chicken, toasted almonds, dried cranberries, and celery. Add the mayonnaise mixture and season with a pinch of salt.
Use a fork to combine all of the ingredients and fluff the salad a bit. Serve over fresh lettuce or on a sandwich with your favorite bread.
I had to laugh at your comment about how people think you know how to cook all things food! I have co-workers ask me about food I have never even made!
And I agree, sometimes simple and quick is just as delicious as spending hours in the kitchen!
I love a good chicken salad and this looks tasty and quick. A perfect weekday meal! :)
I got such a kick out of this post. LOL… and here I thought you knew it all. Geeze… now where will I go to ask all my culinary questions?
I heart chicken salad… in any way, shape or form.
This one is a really simple easy meal. I could go for a chicken salad right about now. My lunch/dinner on set today wasn’t to appealing.
love your blog and this recipe is great… will do this one very soon!
What a lovely looking salad and since *in theory* I will be making my own mayonnaise this weekend for the BLT challenge dinner (and *in theory* it’s going to work out…), I might be able to swing this for a simple Sunday meal…
I cant help but relate and laugh along with you in regards to all of those food blogger assumptions!!! Amusing isnt it! I love chicken salad, I can never get enough! Yours sounds sooo good!
Made this for lunch today, it was delicious! Thanks for all the wonderful recipes, I love looking at your blog!
I can relate! This looks really good!! I love the almonds and cranberries in it. Delicious flavors and textures.
Delicious chicken salad, I love the addition of cranberry and toasted almonds!
We all love a good chicken salad. This is a great reminder going into the fall, when we get busy. And, I would still consider this good eating.
I’ve never combined all these together. Sounds intriguing. I love easy prepared dishes, especailly for lunch. Have to try this out.
I bet the cranberries round of the taste with an extra zing. I hope I find time to make this. It is my kind of food.
Simple, easy and flavorful – this is my kinda dinner!
I saw this pic and wanted to post even though it’s super old. Looks fabulous! Cranberries and chicken salad!
Do you usually cook up frozen chicken breasts for this? If so, boil or in pan? Or do you usually buy canned chicken? (that seems more logical, right?).
How many cups of chopped celery? I think it was missed in the actual ingredients list, but saw it later.
This looks delicious & Im going to make some for tonight! Thank you!!!
Hi, Kim – Great question! I do actually cook the chicken when I make chicken salad… I often buy a large package of split breasts at the store and bake them in the oven (375F until they have an internal temp of 165F) and then shred them for salads and other dishes throughout the week. Of course, canned chicken would work just fine, as well. I double checked the list of ingredients, and the celery is included – 1/2 cup. Hope you enjoy the recipe!
Thanks for your reply, Jen!
Note to self- get glasses! Lol (I missed the celery!)
Hey I was just wondering how many servings is the recipe designed for? I really enjoyed the chicken salad but wanted to portion it out for my meals.
Hi, Katie – The amount of servings will really depend on how you are using the salad (i.e. appetizers, sandwiches, salads, etc). For a meal-sized portion, I think you’ll have about 4 servings.