Serve this chicken salad on a croissant, over a mixed green salad or with your favorite crackers or try our homemade crackers.
Coming soon..Our Chicken Salad Board
Chicken Salad
Our go-to recipe for the classic chicken salad sandwich.
Ingredients
- 1 12.5 ounce can canned chicken drained
- 1/3 cup dried cranberries or craisins
- 1/4 cup almonds slivered
- 1/4 cup Mayonnaise
- 1/4 cup yogurt plain
- 2 celery stalks small diced
- 2 scallions small diced
- ½ teaspoon paprika Spanish paprika can add a little heat if you desire!
- 1/2 teaspoon salt – or add to taste *see instructions and note
- 1/4 teaspoon black pepper
Instructions
- Drain chicken and loosen chunks into a medium bowl.
- Add cranberries, almonds, yogurt, mayonnaise, celery, scallions, paprika, salt and pepper.
- Mix until combined. Taste and adjust salt to taste
- Refrigerate until ready to serve. At least one hour, overnight allows flavors to meld.
Notes
Easily doubled or multiplied for large groups. I suggest going a little easy on yogurt and mayonnaise when multiplying as it can get too wet. Also, go easy on multiplying salt and add to taste.