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.
One reply on “Cranberry Chicken Salad”
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.