Tuesday, June 16, 2015

Chicken Salad with Cranberries

Whenever I roast off a whole chicken, I usually use some of the leftovers to make chicken salad. And boy, were there leftovers this time around. I scored a bird weighing in over 7 pounds at Caribbean Chicken! That's the biggest one I ever saw since we moved here.

Anyhow, the chicken salad...

This particular recipe is a favorite of ours. 

Here's what you will need:

4 cups of cubed cooked chicken
1 large celery rib, cut into 1/4-inch slices
3 tablespoons of finely chopped onion
1 cup of dried cranberries
3/4 cup mayonnaise
3 tablespoons red wine vinegar
Salt and pepper to taste

Mix all ingredients together and let it hang out in the fridge for a bit so all those yummy tastes have a chance to come together.

I love the vinegar element in this salad, because it gives a subtle kick. And the cranberries offer a delightful pop of sweetness.

Don't be afraid to change the proportions to your liking. Some people might like more mayo or celery. Some folks might want to up the vinegar a tad.

This a great dish all on its own. But it's also great filling in a tortilla or lettuce wrap. Give it a whirl.

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