Alan Jackson’s Favorite Chicken Salad

This recipe for Alan Jackson’s Favorite Chicken Salad offers a unique and delicious twist on the classic. The chicken is simmered in a sweet and tangy pineapple juice marinade, then combined with crunchy almonds and tart dried cranberries for a truly memorable salad.

Alan Jackson’s Favorite Chicken Salad

Ingredients:

Instructions:

1. Simmer Chicken: In a large Dutch oven, combine the chicken breasts, pineapple juice, honey, and apple cider vinegar. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the Dutch oven, and let it simmer until the chicken is tender, which should take approximately 45 minutes.
2. Cool and Shred Chicken: Remove the Dutch oven from the heat and carefully drain the liquid. Let the chicken cool for 10 minutes. Once slightly cooled, use two forks to shred the chicken into bite-sized pieces.
3. Combine Salad Ingredients: In a large bowl, combine the shredded chicken with the toasted slivered almonds, mayonnaise, and sweetened dried cranberries.
4. Season and Chill: Season the chicken salad generously with kosher salt and freshly ground black pepper to taste, mixing well to combine all ingredients.
5. Serve: Chill the chicken salad until you are ready to serve it. This allows the flavors to meld beautifully.