Cranberry Chicken Salad

SERVES: 2 | PREP TIME: 10 minutes


1½ cups (200 grams) shredded leftover Honey Mustard Chicken Thighs (see here)

½ cup (70 grams) cranberries

½ cup (50 grams) shredded carrots

¼ cup (25 grams) diced green apple

⅓ cup (75 ml) 30-Second Mayo (see here)

½ cup (60 grams) crushed, raw pecans

4 large tomato slices, for serving

coarse sea salt and freshly ground black pepper, to taste


  1. Place all the ingredients except the tomato slices and salt and pepper in a bowl and mix well.
  2. Set a slice of tomato on a plate, mound half of the chicken salad on top of it, then lay another slice of tomato on top of the chicken salad. Sprinkle with salt and pepper and repeat with the remaining tomato slices and chicken salad.