Tag Archives: cranberries

Ultimate, Classic Chicken Salad

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I can’t believe it’s been two weeks since I’ve posted on here. It’s been a crazy two weeks. I’ve been dealing with shingles, which if you’ve ever been unfortunate enough to have it you know it’s so painful. Miserable!

Then, I headed to Chicago for the weekend to meet one of my longest and best friends. We’ve been best mates for 23 years and counting. She lives in Switzerland now and we continue to meet every year in some city. We’ve never missed a year

Then, my sister from California was visiting and we went to Branson and just hung out. So it’s been hectic.

But now, I am back in the kitchen cooking up a bunch of rotisserie chicken recipes. Here’s my classic chicken salad, which is always popular. Everyone loves chicken salad.

You can serve this as a sandwich or appetizer with Ritz crackers. I love it either way

Ultimate Classic Chicken Salad

3 ½ cups chopped rotisserie chicken

½ cup coarsely chopped pecans

2 tablespoons dried cranberries

½ cup chopped celery

½ cup halved white grapes

1/3 cup chopped red onion

¾ cup mayonnaise

2 teaspoons white wine vinegar (can substitute apple cider vinegar)

1 teaspoon sugar

Salt and pepper to taste

Remove skin from the rotisserie chicken and pull the meat off the bones. You will use most of the chicken for this recipe, but not all. Chop chicken into chunks.

In a large bowl, add first six ingredients (through the red onion) and toss gently.

In another bowl, whisk together mayonnaise, vinegar and sugar. Stir together until chicken salad is well coated. Add salt and pepper to taste. Serve or cover and refrigerate until it’s time to serve.

Curried Chicken Salad

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Curried Chicken Salad

I make amazing curried chicken salad!

It’s wonderful stuffed in pita pockets, scooped out on a pile of lettuce for a salad, stuffed in a whole wheat tortilla wrap or even served at a party as an appetizer in puff pastry cups or as a dip with tortilla chips. It’s so versatile.

And it has everything from dried cranberries to shredded coconut, it’s wonderful.

When I serve it as a salad, I like to add chopped green apples on the side and sometimes red bell pepper.

Curried Chicken Salad

1 rotisserie chicken

2/3 cup sliced green grapes

2 tablespoons chopped cilantro

1/3 cup chopped red onion

2 stalks celery

1/3 cup shredded sweetened coconut

1/2 cup dried cranberries

1 1/4 cups mayonnaise

1 cup Light Miracle Whip

1 1/2 teaspoons curry powder (or to taste)

salt and pepper to taste

De-skin and de-bone your chicken. I save the skin and bones for stock. You can freeze them for that if you don’t plan to make stock any time soon. Then tear all the meat off the bird and chop it. I use everything, down to the wings.

Place in a bowl. Take about 20 grapes and slice them in thirds. Add the grapes to the chicken. Chop cilantro, red onion and celery and add it. Top with shredded coconut and dried cranberries.

In another bowl, mix mayo and Light Miracle Whip. Stir in curry powder and add a little salt and pepper. I use 1 1/2 teaspoons but if you have a poor quality curry powder, you may need as much as a tablespoon. Taste as you go so you don’t ruin it.

Then stir mayo mixture into chicken mixture. Cover and refrigerate an hour before serving to let the flavors marry.

This chicken salad is so creamy and delicious! If you have a better recipe, please post it. I want to try it.