Ever make something on a whim that turns out to be such a hit you can hardly believe it? Well, that happened to me today. I threw a brunch for my father-in-laws birthday and at the last minute decided to add chicken salad to my usual bruncheon fare. I really wasn’t expecting to make anything else but felt my spread could use an extra protein boost. Chicken salad seemed like a dish that everyone would like and I knew I could easily prep it in advance. I roasted the chicken the night before using skin-on, bone in breasts which I really believe is the key to making a rockin’ chicken salad. Roasting the chicken in whole pieces allows the chicken to remain super moist and keeping that skin on just imparts so much more flavor. While the chicken cooled, I made the dressing and the whole thing came together in a snap. I refrigerated it overnight and simply popped it out of the fridge right before the guests came. To serve, I simply mounded it up in a pretty bowl on top of some romain lettuce and alongside croissants, crackers and some crisp endive. The cranberries give the salad a nice sweetness and the almonds, a delightful crunch.
Cranberry Almond Chicken Salad
- 2 cups light mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups roasted chicken, diced
- 3 stalks celery, thinly sliced
- 1 small red onion, minced
- 1 cup dried cranberries
- 3/4 cup slivered almonds
1. In a large bowl whisk together mayo, mustard, salt and pepper. Add in chicken, celery, onion, cranberries and almonds and stir until well combined. Serve alongside pieces of endive, crackers or sandwich rolls.
Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger atTakeBackYourTable.com. She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.
Follow her on Twitter @TakeBackTables