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Chicken salad cups


  • 2 chicken breasts
  • 2 jalapenos or 1 poblano pepper
  • 1 onion
  • 3 cloves garlic
  • A few sprigs rosemary
  • 1 tablespoon peppercorns, whole
  • 2 bay leaves
  • Sprinkle of salt
  • 1 bell pepper
  • 1-2 stalks celery
  • 3 tablespoons mayonnaise
  • 1 tablespoon dijon mustard
  • Salt and pepper
  • 3 tablespoons dried cranberries


  1. Start by poaching your chicken in water, and cooking it in boiling water until a temperature of 165 F is reached. TIP: You can have a lot of fun with the poaching liquid. You can just add salt to the water or you can add a variety of ingredients to add more flavour to the chicken. 
  2. Once the chicken is cooked, let cool and chop and shred.
  3. Chop onions, jalapenos or poblano pepper, bell peppers and celery finely. 
  4. Add garlic, rosemary sprigs, peppercorns, bay leaves, salt, mayonnaise, dijon mustard, and dried cranberries. 
  5. Taste and adjust seasoning to your liking and add into little containers. 
  6. Serve with crackers, create homemade lunchables and enjoy!