This creamy cranberry chicken salad has an awesome kick to it with minced jalapeños stirred into the mix. The dried cranberries add texture and sweetness to your chicken salad sandwich. This festive salad is great any time of year piled on a croissant or served on a leafy green salad with crackers.
PREP TIME 10 minutesminutes
TOTAL TIME 10 minutesminutes
YIELD 8servings
Ingredients
1rotisserie chickenskinned and shredded, about 4 cups of chicken
3stalks celeryminced
2jalapeñosminced (keep the ribs and seeds if you want it spicy)
1cupdried cranberries
1 1/2tspmontreal chicken seasoning
1tablespoonhoneyor hot honey if you want it spicier
1tablespoonapple cider vinegar
1teaspoonwhite wine vinegar
1tbspjuice from a jar of chow chow or pickles
1tablespoonsour cream or Greek yogurt
1cupmayonnaise
Salt & Pepper to taste
Instructions
Add the chicken meat to a large mixing bowl. Stir in the minced celery, minced jalapeños, and dried cranberries, being careful to not overwork the chicken meat so it doesn't fall apart.
Sprinkle the Montreal chicken seasoning over the top. Drizzle the honey and add the apple cider and white wine vinegars. Strain the chow chow or pickle juice from the jar and add it to the mixture.
Add the sour cream or yogurt and gently toss the mixture together. This gives the salad a lovely tangy flavor.
Stir in just enough of the mayonnaise to help the chicken salad stick together. You may not need the whole cup of mayo. However, if you love your chicken salad extra creamy, go ahead and stir in the entire cup.
Season the cranberry chicken salad with salt and pepper to taste and chill for at least 1 hour for the flavors to mingle. The chicken salad tastes even better the next day which makes it a great make-ahead dish.