I love chicken salad and many times after buying a roast chicken for a quick chicken noodle soup, I use some of the white meat to make chicken salad.

This version is a bit dressier and unusual with dried cranberries, slivered almonds and fresh cilantro. The chicken salad gets scooped on a lightly toasted English muffin then topped with sharp cheddar cheese for a couple of minutes under the broiler.

Ingredients:

• 1 chicken breast, either from leftovers or poached, then cut into bit-size pieces
• Pinch of salt, black pepper and cayenne pepper
• 1 tsp. freshly chopped cilantro
• 1 celery rib, finely chopped
• 1 Tbsp. finely chopped onion
• ¼ cup light mayonnaise
• 1 Tbsp. slivered almonds
• 1Tbsp. dried cranberries
• 1 English muffin, sliced horizontally then lightly toasted
• ½ cup shredded sharp cheddar

Directions:

1. In a medium bowl, carefully combine the chicken, spices, cilantro, celery, onion, mayo, almonds and cranberries. Refrigerate for 30 minutes.
2. Turn the oven broiler on high. Place the English muffin halves, cut side up, on a baking sheet. Scoop the chicken salad onto each muffin half, top with the cheddar cheese then place the baking sheet under the broil. Broil until the cheese is melted, about 2 minutes.
3. Garnish with a few cilantro leaves and serve hot.

Serves 2.