I am always looking for recipes that last for more than one meal. This one I created a few years ago and it has been a favorite ever since. Not only is it easy to make, but versatile and healthy. Make this recipe for yourself or for a side or main dish for a luncheon or shower.
Ingredients:
Approx 1 lbs. cooked chicken, cubed or shredded
2 stalks of chopped celery
1 chopped apple
½ small chopped red onion
½ c. dried cranberries
½ c. slivered almonds
Approx. 1 c. low-fat mayonnaise
Salt and pepper to taste
Mix well and chill.
A few notes:
For the chicken – I boil boneless skinless chicken breasts in a water/chicken broth mixture. You can also use the microwavable Tyson cubed chicken.
I typically use any type of green apple, but in the fall, use whatever you’ve picked at the orchard!
Mayo made with olive oil is a great lower fat mayo alternative. When adding the mayo, start with ½ cup and keep adding mayo until it reaches your desired consistency.
You can substitute grapes for apples and/or pecans or walnuts for almonds.
Serve it on a bed of lettuce, toasted bread, a croissant or baguette, or eat it by itself!
PS: TODAY (10/2/09) is the LAST DAY to vote for the HAP Three-Way ingredient. Place your vote so you can view the recipes you want to see!
I’ve also made Steffie’s chicken salad using rotisserie chicken from Jewel or Costco! Yummmm.
Hi there! I came over here from Jeans Friday. LOVE the site so far!!! And this chicken salad recipe looks delish. I must try asap!
I made the chix salad tonight ( in addition to making Katie’s tomato soup) It is super tasty!! I love chicken salad that has all the extras in it…I’m pretty particular. I ended up putting grapes, apples, celery, almonds and cranberries in it..and is is super yummy. I used light mayo, which I personally think has no flavor. It was okay…but I think it would be better with regular mayo. However…since I am almost out of light mayo, I am going to try the Olive Oil Mayo Steph suggested. Thanks for a great recipe!!!
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