Thursday, August 26, 2010

Cranberry Chicken Salad

Now that you have roasted a whole chicken you are thinking, "What do I do with all of this chicken?!" Well, you make chicken salad of course! This recipe came to be when I was out of grapes but still wanted something sweet as a component. My mother in law uses raisins in hers and it is delicious with those as well.

1 container plain greek yogurt
1 tablespoon mayo
1 tablespoon milk
juice of one lemon slice
1/4 teaspoon salt
1/2 teaspoon pepper (I like mine really peppery, start with 1/4 and add more if desired)
3-4 cups roast chicken (or what you get from a whole chicken)
2-3 stalks celery, finely diced
1 tablespoon dill relish (optional)
1 teaspoon diced onion
1 apple, cored and diced
1 cup craisins
1/2 cup chopped walnuts or almonds
1 tablespoon fresh parsley, chopped

In a small bowl, whisk yogurt, mayo, milk, lemon juice, salt and pepper, set aside. In a food processor (or by hand) finely chop chicken. In a large bowl combine chicken through parsley. Pour dressing over mixture, stir to combine. Serve with crackers, on lettuce or as a sandwich.

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