My Mom would often have to have lunches catered at her work when I was growing up and there was always yummy leftovers she would bring home for me and my Dad to enjoy. One of my favorites was chicken salad on a croissant. YUM! the decadence of that sandwich still makes my mouth water. This chicken salad is reminiscent of the one I used to eat growing up from a local restaurant. I hope you enjoy it as much as my family does.
Chicken salad is such a great dish. It has all the textures flavors I love, plus it is easy to make. This recipe serves four, but can't easily be cut in half to serve two. Use this recipe to repurpose leftover chicken. You won't be disappointed.
2 cooked chicken breasts, diced
1/4 cup celery, finely chopped
1/4 cup green onion, finely chopped
1/2 cup apple, small diced
1/4 cup sweetened cranberries
1/2 cup sliced almonds
Dressing:
1/2 cup mayonnaise
2 lemons (juice only)
1/4 - 1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Make the dressing by adding the mayonnaise, juice of one lemon, curry powder, salt and pepper into a small bowl. Whisk until well combined and the lumps are gone. Cover and set aside in refrigerator while you prepare the salad.
In a large bowl, add the cubed chicken breast, chopped celery, chopped green onion, diced apple, cranberries and sliced almonds. Mix until ingredients are combined. Pour dressing over chicken salad and mix until combined. Add the juice of the second lemon and toss. Add additional salt and pepper to taste. Refrigerate until ready to enjoy.
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