Cranberry Chicken Salad

Salads, Meat 

 Cranberry-Chicken Salad 

Serves: quite a few, maybe 16 people if I had to guess 

I created this after tasting one similar. 

 2 T. sugar 

¾ t. salt (I use Real Salt in my kitchen.) 

¼ t. freshly ground black pepper 

1 T. celery flakes 

1 T. dried parsley flakes (or 2 T. chopped fresh) 

 Mix these items in a large bowl, then add: 

 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.) 

 Mix well, then add: 

 2 oz. chopped almonds (roasted or raw) 

2 oz. chopped, dried cranberries 

8 oz. shaped pasta, cooked (I use cavatappi found at Kroger.) 

2 cans chicken breasts, drained (or 2 cooked, chopped breasts) 

 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. 

 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.

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