ThisCranberry Almond Chicken Saladis filled with toasted sliced almonds, chewy sweet dried cranberries and fresh celery for a little crunch.Dressed with a creamy poppyseed dressing and seasoned to perfection, its one of those tummy filling dishesthat I love to make. Made in advance, it can be chilling in the fridge ready for sandwiches and snacking on busy days. There are so many variations of chicken salad andI think Ienjoyeach and every one equally. I particularly love this fruit and nut laced version for the addedtexture of the chewy dried cranberries, and the nutty flavor from the toasted almonds.
|Real mayonnaise||1 Cup (16 tbs)|
|Poppy seed salad dressing||2/3 Cup (10.67 tbs) ((prepared))|
|Chopped chives||2 Tablespoon|
|Onion powder||1/2 Teaspoon|
|Freshly ground black pepper||1/4 Teaspoon|
|Garlic powder||1/4 Teaspoon|
|For the salad:|
|Chopped roasted chicken||5 Cup (80 tbs)|
|Finely chopped celery||2/3 Cup (10.67 tbs)|
|Toasted almond slices||1/3 Cup (5.33 tbs)|
|Dried cranberries||1/2 Cup (8 tbs)|
|Onion rolls||8 ((for serving))|
|Bibb lettuce leaves||4 ((for serving))|
1.Whisk together all of the dressing ingredients until combined.
2.Stir in the chopped chicken, celery, toasted almond slices and dried cranberries. Mix gently until combined.
3.Adjust the dressing, if desired.
4.Serve chilled on onion rolls, croissants or slider rolls dressed with the green leaf or Bibb lettuce.