Sometimes the tiniest tweak makes for a totally different dish, like the addition of a fruit, a nut or an unexpected seasoning to an otherwise fairly straightforward meal. With this chicken salad, cranberries add just the right sweet-tart zing to elevate it.
Chicken salad works beautifully in batches for eating throughout the week on bread, in wraps, over salad or spooned into lettuce cups.
Cranberry Chicken Salad
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 0 min | 15 min |
Ingredients
- 2 cups shredded or canned chicken, drained
- 1/2 cup finely chopped celery
- 1/3 cup mayonnaise
- 1/3 cup dried cranberries
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Chopped fresh parsley, or 1 teaspoon dried parsley (optional)
Method
- Combine chicken, celery and dried cranberries in a large bowl.
- Add mayonnaise and stir until everything is evenly coated.
- Season with salt, pepper and parsley, if using. Refrigerate until chilled, at least 15 minutes.
- Photo and recipe: Dish Works
