Chicken pasta salad with dried cranberries

• Dried Cranberries
• Lactose Free

A fresh and summery pasta, with a light dressing. Perfect for brown-bag lunches or picnics!

Steps

1. Use the chicken breasts from a pre-cooked chicken (I like to bake a whole chicken in the oven - 400°F for 3 hours in a Dutch oven - with a variety of spices and herbs on it, and keep the breasts to use in easy recipes like this salad).

2. Cook the pasta according to the packaging’s instructions. Once cooked, pour into a sieve and immediately rinse under very cold water to stop the cooking process. Set aside and allow excess water to drain.

3. Cut the cold cooked chicken breasts into cubes.

4. Wash and cut the asparagus in 3-4 pieces, then lightly steam for 3-5 minutes, depending on how thick the stems are. Once steamed, pour into a sieve and immediately rinse under very cold water to stop the cooking process. Set aside and allow excess water to drain.

5. Wash the snap peas, trim off the ends, and cut in half.

6. Cut the red and yellow peppers, and the cucumber into bite-size pieces. Finely chop the parsley.

7. Combine all of the ingredients in a very large bowl, and mix with a large spoon. Add the dried cranberries, and the hemp seeds and mix well.

8. To make the dressing, simply put the mayonnaise, apple cider vinegar, maple syrup, olive oil, and black pepper into a medium-to-large mason jar. Close with the lid and shake until creamy.

9. Pour over the salad, mix, and enjoy!

Recommendations

This salad keeps very well in an airtight container in the fridge, up to 3 days.