While spring has hit the majority of the nation, it’s still deciding if it is sprung here or not. Chicken salad was the first thing that popped into my mind when deciding what to make for lunch. Due to the weather, I opted to make my winter chicken salad.
I really go back and forth on which chicken salad I like most, winter or summer. I suppose it’s akin to a parent picking which child they like more. Ok, that might a tad dramatic, but you get my silly point. They are both so delicious. If I were to rank all my food, all my recipes, this dish winter or summer versions, would be found in my top ten. It is simple, relatively healthy, and quick to make.
I usually use light mayonnaise when I make this recipe (or most salad recipes.) I do not like light mayo when I am having a deli-meat sandwich. However, when I make this, all the ingredient-flavors mixing together, the mayonnaise is not a strong flavor, so I like to save some fat and calories.
Cashew-Cranberry Chicken Salad Sandwiches
- 1 large rotisserie chicken; shredded and chopped (about 2lbs cooked meat)
- 4-6 celery stalks; finely diced
- 2 cups cashews (halves & pieces)
- 2 cups dried sweetened cranberries; roughly chopped
- 1 tbsp yellow mustard
- 1½ cups light mayonnaise +/-
- Salt/pepper to taste
In a large bowl, add the chicken, celery, cashews, cranberries, and black pepper.
Toss it all together well.
Taste a bite with all the components, check for salt.
Some brands of cashews available at the store are very salty, negating the need to add additional salt. therefore, add salt according to taste.
Add the mustard and mayonnaise. Mix well.
Adjust the amount of mayonnaise to personal preference.
Taste again for black pepper and salt. Add any if needed.
Chill for at least thirty minutes.
Serve on bread of choice or simply placed on lettuce leaves. Enjoy.
And why is it I take the WORST pictures for my most favorite food? I took over 100 pictures and hated every single one. I still have so much to learn about photography.