Tuesday, November 22, 2016

Cranberry Chicken Salad

Cranberry Chicken Salad, made with shredded chicken, dried cranberries and pecans, and tossed with a honey mayo dressing, perfect on a cracker, over shredded lettuce or made into sandwiches.

Cranberry Chicken Salad

I do love me some chicken salad! Anytime I have a little bit of chicken leftover from a meal, I pull it and whip it into some form of chicken salad for lunch the next day. I even get the larger rotisserie chickens when I buy them just so I can make some chicken salad the next day. Might be a good basic deli style chicken salad, which I love. Might be a slightly fancier grown up chutney style version served on some still warm croissants. It might just be this one!

Made with a mayonnaise dressing, sweetened with honey, with some pecans and dried cranberries thrown in, it's as equally great on a sandwich, as it is just spread on crackers or stuffed in a tomato. It would sure serve as a fabulous appetizer for any party, or to hold over your holiday guests until the big meal.


By the way, it's pretty fabulous made with some of that leftover holiday turkey too! Here's how to make it.



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Yum

Recipe: Cranberry Chicken Salad

©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 8 hours | Yield: About 4 to 6 servings

Ingredients
  • 3 cups shredded, cooked chicken
  • 1 rib celery, chopped
  • 1/3 cup finely chopped purple onion, optional
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans
For the Dressing:
  • 1 cup mayonnaise
  • 1 tablespoon honey
  • 1/2 tablespoon apple cider vinegar
  • 1/4 teaspoon seasoned salt (like Lawry's), or to taste
  • 1/4 teaspoon freshly ground black pepper
Instructions

Pull chicken and toss with celery, cranberries and pecans. In a small bowl, whisk together the mayonnaise, honey, vinegar, salt and pepper. Pour over the chicken mixture and gently toss. Taste and adjust seasonings. Cover and refrigerate for several hours, or preferably overnight. Allow to come to room temperature, adding more mayonnaise only if needed to moisten. Serve on bread, rolls, crackers, stuff into a tomato, or scoop over a bed of shredded lettuce.

Cook's Notes: If you use a rotisserie chicken, or highly seasoned leftover chicken, taste before adding any additional salt or pepper. If you're poaching or grilling raw chicken, you'll likely need to add more seasoning than called for. Taste and adjust.

Source: http://deepsouthdish.com

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Posted by on November 22, 2016

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4 comments:

  1. I enjoy chicken salad sandwiches but have had cranberries in the mixture only once at a small diner in Haprers Ferry, WVA and loved it. Your dressing recipe sounds like it is delicious. Will definitely try this recipe. I'm not cooking Thanksgiving dinner this year we are going to a restaurant. This will be the first time ever I haven't cooked this meal but the old lady is tired.:) Happy Thanksgiving to you and your family, Mary.

    ReplyDelete
    Replies
    1. It can be a tiring process for sure! I'm planning to take it easy and relax tomorrow for sure. Happy Thanksgiving Tricia!!

      Delete
  2. I went to Walmart this evening just so I could buy a rotisserie chicken to try this recipe, and wow was it worth the trip! This chicken salad is delicious! My daughter wants me to make more so she can take some to school for lunch!

    ReplyDelete
    Replies
    1. I'm so glad that y'all enjoyed it Monica & thanks so much for stopping back by to let me know!

      Delete

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