Cranberry almond chicken salad
Cranberry Almond Chicken Salad
Let me start by saying I am soooo, soooo fussy about chicken salad sandwiches. I really don’t like anyone else’s but my own. Isn’t that awful? It usually has celery in it, for starters, which I do not enjoy. And it’s often so globby and wet that it just doesn’t appeal to me. I love my tried and true chicken salad recipe though. I use chopped carrots and dill, with chicken and mayo. Simple and really delicious in sandwiches or on a green salad.
Anyway, the fact that I was even remotely interested in trying the chicken salad recipe at My Own Sweet Thyme is surprising, even to me. But it uses ingredients that I always have in the house. Always. I figured it was worth a try, right? I’m so glad I bookmarked this recipe! I liked it, I liked it! There’s barely any mayo in this, but it’s moist enough to hold together without being wet in any way. And the almonds add such a nice crunch and saltiness to it. Yum. It’s definitely a keeper.
Recipe: Cranberry Almond Chicken Salad
1/3 c. dried cranberries
1/3 c. orange juice (I substituted with apple juice because we’re never w/o a carton in the fridge.)
1/3 c. light mayonnaise
1/3 c. sliced almonds (I had roasted almonds in the pantry, so I just threw some in my chopper and diced them up.)
2 c. cooked, shredded chicken breast
Place the dried cranberries in a microwave safe bowl. Cover with juice and microwave for 45-60 seconds, until the cranberries are soft and plump. Let cool while you add the other ingredients in a separate bowl. Add cranberries to chicken mixture, but only add enough of the juice to get the consistency you are looking for. (I didn’t quite use all of the juice.) Salt and pepper to taste. Stir until combined.