This is a perfect sandwich, made with roasted chicken, celery, dried cranberries, then tossed in a delicious mayonnaise flavored with salt, pepper and dry mustard. Great for a picnic on the beach, brunch, lunch, or dinner with a garden salad. A yummy sandwich that everyone will love..
Ingredients:
- 4 cups diced, cooked chicken (about 2-4 chicken breast, depending on size you use)To cook the chicken, drizzle the chicken breasts with olive oil and salt & pepper and bake at 350°F for 30-40 minutes or until browned slightly and cooked.
- 1 large celery stalk, diced
- 1-2 green onions, sliced
- ¾ cup dried cranberries
- ½ cup pine nuts, toasted ( if desired)
- ½ cup mayonnaise
- ¼ - ½ teaspoon dry mustard powder
- Salt & pepper to taste
- Croissant’s
- Optional: Red Grapes, sliced in half if desired
Directions:
- Add all of the ingredients to a large bowl, and stir with a fork to combine.
- Use a fork, shred the chicken into large chunks.
- If the salad is a little dry, add one tablespoon of mayo at a time until you reach the right consistency. Taste and adjust salt and pepper if needed.
- Refrigerate for at least 30 minutes before serving to allow the flavors combine.
- Serve on croissants.
- Note: In a non stick pan place pine nuts on low flame and toast just until fragrant just for a minute or two.
slightly adapted recipe and photo from:http://www.ateaspoonofhappiness.com/deli-style-cranberry-chicken-salad/
1 comment:
This is wonderful. I used PECANS instead of pine nuts....delicious. You can also stuff a tomato with this chicken salad....yum, so good.
Post a Comment