Fat Camp Friday #40: Cranberry Chicken Salad

On August 12, 2011

Chicken Salad

I’m going a little lighter this week, but I thought that this amazing chicken salad was too good to not showcase on a Friday. A little sweetness from the cranberries and crunch from the walnuts makes this the best chicken salad you will ever taste.

Chicken Salad 2

My secret to fabulous chicken salad is using left over breast meat from your roast chicken. It is worth the extra effort, so whenever you have a roasted chicken, plan to use the leftovers for this salad the next day. Of course, you can also add any other favorite toppings like celery or sub toasted pecans instead of walnuts.

When you want a little change of pace, top it on an everything bagel for a real treat. Life changing.

https://lh3.googleusercontent.com/-EEh-dJ66cqI/TkQvObzpcRI/AAAAAAAADDA/llPH98x5noE/s640/P8020012.JPG

Print
Cranberry Chicken Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Serving Size: 4 - 6

Ingredients

  • 4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb)
  • 1 cup walnuts, toasted and chopped
  • 2 or more tablespoons finely chopped shallot
  • 1 cup dried cranberries
  • 2/3 to 3/4 cup mayonnaise
  • 3 tablespoons tarragon vinegar, or champagne or white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Directions

  1. Toss together all ingredients in a large bowl until combined well.
  2. You can serve immediately or it is best when chilled so that the flavors have time to meld.
http://mangoesandchutney.com/45-minutes-or-less/fat-camp-friday-40-cranberry-chicken-salad/

 

This Recipe Linked To:
{Sun} Recipe Swap Sundays {Mon} Made By You Mondays, Recipe Sharing Monday {Tues} Tuesday Night Supper Club {Wed} These Chicks Cooked {Thurs} Full Plate Thursday {Fri} Fresh Food Fridays, Friday Potluck

 

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Category :
45 Minutes or Less, Chicken and Poultry, Fat Camp Friday, Kid Friendly, Lunch, Salads

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