Thursday, June 9, 2016

A Craving for Chicken Salad

Everybody loves a good chicken salad sandwich. It's a great use of leftover chicken or turkey meat. Quench a craving with this twist on a classic! Dried cranberries add sweet, tart and color to the filling, celery adds crunch and walnuts add texture.

The type of sandwich you prepare will determine how chunky or fine the filling is diced. For everyday lunch sandwiches; the filling can be cut a little chunky and simply spread on buttered bread with lettuce. For use in a wrap; add a bit more mayonnaise for spreading consistency and dice all ingredients a bit smaller. Place a lettuce leaf on each wrap, spread the filling on the lettuce, covering three quarters of the wrap. Position a row of small avocado wedges or pickle spears and roll up. For pinwheel sandwich filling; add more mayonnaise and the ingredients should be very finely diced, almost minced. Your gluten free guests can also enjoy the feast... serve the chicken salad as a dip with rice crackers or rice cakes on the side.

CHICKEN SALAD SANDWICH FILLING       Yield: 2-3/4 cup filling

Once mixed, the chicken salad can be kept refrigerated for one day. This will allow the flavors to marry and improve.

2 cups diced, cooked, chicken meat 
Chicken Salad~sandwich, wrap, pinwheel sandwich and dip
1/4 cup celery, diced
1/4 cup dried cranberries, chopped 
2 Tbsp. walnuts, coarsely chopped
2 Tbsp. sweet Vidalia onion, diced
1/2 cup Real Mayonnaise
1 Tbsp. Dijon 
1/2 tsp. sea salt 
1/4 tsp. coarsely ground black pepper
1/4 tsp. granulated garlic

In a medium bowl, gently toss together the chicken, celery, cranberries, walnuts and onion. Sprinkle over the salt, pepper and granulated garlic and gently stir to mix. Add the Dijon with about half of the mayonnaise, then add more mayonnaise to the desired consistency. Taste and adjust seasoning.

Till next time... Bon App├ętit!


Photo and recipe by Sally Rae 

No comments:

Post a Comment