Cranberry Chicken Salad
I made this Cranberry Chicken Salad for a ladies luncheon and stuffed it into Wonton Salad Cups. You can serve this salad on a bed of lettuce, Mini Slider Rolls, or as finger sandwiches.
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
Ingredients
- 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
Instructions
- 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. 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.
Notes
This recipe is from Lady Behind The Curtain
Made this and loved it!! I cheated and used canned (a couple of cans of drained Swanson) chicken. It was still totally yummy. Thanks for the awesome recipe!!
Yay! That’s what I like to hear Donna! 🙂
How many servings does this make? Thank you.
Hi Pat, It depends on the size of your sandwich or if you are using it to fill something. 4 pounds of chicken if going to make a good amount of salad. This is just a guess but if you served up 1/2 cup of salad I would think you could served at least 16.
How do you make the wonton salad cups?
Hi Debroah, There’s a link in the post, here it is again 10 MINUTE WONTON SALAD CUPS Have a Great Weekend!