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Cranberry-Chicken Salad

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Servings: 16

Ingredients Method Notes

Ingredients

2 T. sugar
¾ t. salt (I use Real Salt in my kitchen.)
¼ t. black pepper freshly ground
1 T. celery flakes
1 T. dried parsley flakes (or 2 T. chopped fresh parsley)
2 T. apple cider vinegar (I only use Bragg’s in my kitchen.)
½ to ¾ cup mayonnaise (The quality of mayo can affect foods.)
2 oz. chopped almonds roasted or raw
2 oz. dried cranberries chopped
8 oz. shaped pasta cooked (I use cavatappi found at Kroger.)
2 cans chicken breasts drained (or 2 cooked, chopped breasts)

Method

Mix together sugar, salt, black pepper, celery flakes and parsley.
Add apple cider vinegar and mayonnaise. Mix well.
Add almonds, cranberries, cooked pasta and chicken.
Mix well and let the flavors marry in the refrigerator for a few hours before enjoying with Bran Muffins. Serve on lettuce for a pretty presentation.

Notes

This recipe was created after I tasted a similar one. I perfected it until mine was better than the original. Well, I think so. 🙂

Using canned chicken allows for faster assembly, but raises the cost of the dish. I have made gift baskets of these salad ingredients and the accompanying recipe card many times. The recipients appreciate having the makings for this good salad at a moment’s notice.

Although I have not done so, the pasta could be omitted for a different type of chicken salad. Serve it on a bed of colorful lettuce with melba rounds.

Cranberry Chicken Salad