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.