A chicken salad recipe made with chicken, crisp fall apples, dried cranberries, celery, pecans, green onions, and mayonnaise.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Salad
Cuisine: American
Keyword: apples, chicken, cranberries
Servings: 8
Author: Laura Warnke
Ingredients
2-15ouncecans cooked chicken or about 2 cups cooked chicken cut into small cubes
3/4cupdried cranberries
1medium unpeeled red applefinely chopped
1/2cupfinely chopped celery
1/4cupchopped pecans or almonds
2Tablespoonssliced green onions
3/4cupmayonnaise
2Tablespoonslime juice
1/2teaspooncurry powder
12slicesof bread or croissants
Instructions
Open the cans of chicken, drain well and place in a large mixing bowl. Or, if using cooked chicken, dice into small cubes. Add the dried cranberries.
Finely chop the apple, celery, pecans, and slice the green onions.
Add the mayonnaise, lime juice, and curry powder.
Stir to combine. Cover and refrigerate for one hour or until ready to serve.
Place equal amounts of the chicken salad on half of the slices of bread and top with the remaining slices of bread. Cut into quarters diagonally. You can also serve this chicken salad on full size croissants or mini-croissants.