Chicken salad is something I make often.  It’s easy, tasty and the ingredients are readily available.  I like that it has fruit and little bits of sweetness even though it’s a savory dish.  I usually eat a scoop of this all by itself but also serve it along with veggies or on top a bed of greens.  It’s a go-to lunch item but I’ve also made it for company to glowing reviews.  If you fancy, you can swap out the cranberries for other dried fruit (raisins are a favorite), add some walnuts or pumpkin seeds, use celery instead of carrots.

Apple Cranberry Chicken Salad

Serves 4

1 pound cooked chicken

1 medium to large apple (I like Fuji but any variety will do)

1 medium carrot

1/2 cup dried cranberries

2 – 3 tablespoons mayonnaise

1 teaspoon grainy mustard

1 – 2 teaspoons TJ’s 21 Seasoning Salute (or other herb mix)

1 teaspoon dried dill

Salt and pepper

  1. Cut up the cooked chicken, apple and carrot into pieces that are roughly the same size and place in the food processor and pulse.  Process until everything looks crumbly.
  2. Add the remaining ingredients and process just until everything is well mixed.
  3. Season with salt and pepper to taste.
  4. Serve with a salad or raw veggies.
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