Chicken Salad
Serve this chicken salad on a croissant, over a mixed green salad or with your favorite crackers or try our homemade crackers.
Chicken Salad
Our go-to recipe for the classic chicken salad sandwich.
Ingredients
- 12.5 oz canned chicken
- 1/3 c dried cranberries or craisens
- 1/4 c almonds slilvered
- ½ c Mayonnaise
- 2 celery stalks small dice
- 2 scallions small dice
- ½ tsp paprika Spanish w/a little heat if you desire
- 1/2 tsp salt – or to taste *see instructions and note
- 1/4 tsp black pepper
Instructions
- Drain chicken and loosen chunks into a medium bowl.
- Add cranberries, almonds, yogurt, mayonnaise, celery, scallions, paprika, salt and pepper.
- Mix until combined. Taste and adjust salt to taste
- Refrigerate until ready to serve. At least one hour, overnight allows flavors to meld.
Recipe Notes
Easily doubled or more for large groups. I tend to go a little easy on yogurt and mayonnaise when multiplying as can get too wet. Also, go easy on multiplying salt and add to taste.