4 C. cooked chicken, cubed
1 C. Craisins
1/2 C. sliced almonds, toasted in butter
1/2 C. red onion, finely chopped
1/2 C. mayonnaise
1/2 C. celery, chopped

DRESSING:
1/2 can (1 C.) whole cranberries
3/4 C. oil
1/4 C. vinegar
1 tsp. sugar
1 tsp. salt
1/2 tsp. paprika

DRESSING: Mix in blender and serve over chicken salad.

Author:       Categories: Chicken, Cookbook, Salads

One Response so far.

  1. Cara says:

    This is my favorite chicken salad recipe. I used to make it and not make the dressing…do yourself a favor and make the dressing, too! It’s best the 2nd or 3rd day after making it. Definitely make it the night before serving if possible.

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