Wednesday, November 23, 2016

{soups-salads-and-salad-dressings} Cranberry Chicken Salad


By now, you probably have your Thanksgiving day menu set and planned.  For the next few days, I’ll be send left over recipes.  Sorry, no recipes tomorrow.  99% of you wouldn’t have time to read them anyway.  Enjoy Thanksgiving with your loved ones or in some cases, your friends or fellow followers.  I’ll be back Friday.  Save a few mashed potatoes.  I have a fantastic truffle recipe using them!  ;-)

Have a Blessed Thanksgiving!


Cranberry Chicken Salad (OR TURKEY)

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.

©From the Kitchen of Deep South Dish

Prep time: 10 min |Inactive time: 8 hours |

Yield: About 4 to 6 servings


3 cups shredded, cooked chicken

1 rib celery, chopped (Jodi will ALWAYS leave this out and use some ground dehydrated celery:  she doesn’t mind the flavor, just the texture)

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



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.


As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.



Posted by: "Jodi T" <>
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