featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, May 8, 2018

#COOKING WITH CLORIS--CHICKEN SALAD WITH APPLES AND CRANBERRIES

This chicken salad is great for either lunch or dinner on a hot day and perfect for using up leftover chicken.

Chicken Salad
Serves 4-6

Ingredients:
12 oz. cooked skinless chicken breasts
1 rib celery
1 Granny Smith apple
1/2 cup dried cranberries
1/2 cup chopped walnuts (optional)
3 T. mayonnaise
3 T. sour cream
1 T. mustard dill sauce

Dice chicken, celery, and apple and combine in bowl. Add cranberries and walnuts (if desired.)

Combine mayonnaise, sour cream, and mustard dill sauce. Fold into chicken mixture. Chill at least 1 hour before serving.

2 comments:

Angela Adams said...

Do you think this would work if you substituted tuna for chicken?

ANASTASIA POLLACK said...

I don't see why not, Angela.