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
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
- 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.
- Add the remaining ingredients and process just until everything is well mixed.
- Season with salt and pepper to taste.
- Serve with a salad or raw veggies.