Ingredients
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3/4
-
1/3
-
1/2
-
1
-
3
-
1/3
-
1/3
-
-
-
-
-
-
-
-
Directions
Fruit & Nut Chicken Salad, From The Gadsden Times (online edition) by Mary Lucille Jordan Can be made with poached or roasted chicken or turkey Dried cranberries can be substituted for the raisins — diced celery can be substituted for the onions! Chill if desired, or serve immediately ——– The salad pictured is made with raisins, both celery and green onions to fill the 1/3 cup measure, (not 1/3 cup of each), and about twice the amount of toasted almonds as called for in the recipe — the almonds were so good I couldn’t resist doubling the amount! It is a nice combination of flavors — NOTE: salt and pepper can be added to taste , Very good chicken salad recipe! I think next time I make this, it needs some salt and pepper or something else because we thought it was a bit bland I loved the twist of cooking the dried cranberries in the apple juice — such a neat added taste-dimension to the recipe I will definitely make this again, adding some seasonings Thank you for posting!
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Steps
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1
Done
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Combine Dried Fruit and Apple Juice in a Small Saucepan or Microwave-Safe Bowl. Bring to a Simmer and Stir. Refrigerate 15 Minutes. |
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2
Done
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Mix Mayonnaise and Mustard in a Medium Bowl. Add Chicken (or Turkey), Green Onions (or Celery) and Toasted Almonds. Mix Well. Stir Cooled Fruit Into Chicken Mixture. Add Salt and Pepper to Taste. Chill If Desired, or Serve Immediately. |
|
3
Done
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Serve Over Salad Greens as a Main Dish Salad, or in Pita Pockets or on Multi-Grain Bread as a Sandwich Filling. |
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4
Done
|
Cook Time Is Recommended Chill Time! |
|
5
Done
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Note: 1 1/2 Pounds Chicken Breasts = 2 Cups Cooked, Cubed Chicken, or a 3 Pound Whole Chicken Yields About 4 1/2 Cups Cooked/Diced. |
