Everyone should have a favorite go-to chicken salad recipe. If you don’t, use this one. It’s the greatest in the world. I thought I’d posted this ages ago, but when my sister went looking for it there was nary a chicken salad recipe to be found. So here it is. Depending on how I’m feeling, I sometimes add a dollop of Dijon to this recipe as well. When making it for a large crowd, I do the whole thing and add the almonds last. Then I separate half of the recipe out and don’t put nuts in it. You know, to be kind to the anti-nut or allergy oppressed people. This stuff is great served on sandwiches, crackers, open-faced as a crostini or just piled on a big bed of spinach or lettuce. You can use it for appetizers at a party, a nice tea sandwich or for a light summer dinner! Enjoy!
Greatest Chicken Salad Ever
2 (10 ounce) cans chicken chunks, drained (if you have extra cooked chicken that need to be used, by all means go for the fresh stuff!)
1 cup seedless red grapes, halved
1/2 cup sliced almonds
1/2 cup chopped celery
1/3 cup dried cranberries (craisins)
3/4 cup mayonnaise
- Mix together chicken, grapes, nuts, celery, cranberries, and mayo. Chill.