Filled with dried cranberries and toasted almonds this is the BEST chicken salad. Make on the weekend and has sandwiches all week! This recipe makes enough to feed a crowd.
Cranberry Chicken Salad
- 4 pounds boneless, skinless chicken breast, cooked
- 3 1/2 cups mayonnaise
- 1 1/2 cups celery, chopped
- 3/4 cup fresh parsley, chopped
- 1 1/2 cups slivered almonds, toasted
- 2 cups dried cranberries
- 1 tablespoon salt
- 1 teaspoon black pepper
Either shred cooked chicken by hand or grind up in the food processor. NOTE: I used my food processor because I was planning on adding them to wonton cups (link below). Otherwise I would shred it by hand. In a large bowl, add chicken, mayonnaise, celery, parsley, almonds, cranberries, salt and pepper. Stir until combined. Store in the refrigerator until ready to use.
To find out how to make the Wonton Cups click here---->>>>10 MINUTE WONTON SALAD CUPS