Cranberry Chicken Salad
Ingredients:
3 Cups of Shredded Chicken
1/2 Cup of Mayonnaise
1/2 Cup of Sour Cream
1/4 Cup finely chopped white onions
3/4 Cup of Craisin’s (or dried cranberries) softened and diced.
1 teaspoon Sugar
1 teaspoon Dried Parsley
1 teaspoon Dried Dill
1/2 teaspoon Garlic Salt
Directions:
Boil 2 Cups of water in microwave. Remove water from microwave and add the Craisin’s or dried cranberries to sit in water for 10 minutes to soften. After 10 minutes, drain water and dice the cranberries (cut in half is ideal).
In a large boil, mix the chicken/turkey with the mayonnaise, sour cream and onions. Add the softened and diced cranberries, sugar and seasonings. Mix with the backside of a fork to mash the cranberries into the mix. The more you mash the cranberries, the more cranberry flavoring is infused into the mix.
Cover and chill for at least two hours before serving. Mix again right before serving.
Boil 2 Cups of water in microwave. Remove water from microwave and add the Craisin’s or dried cranberries to sit in water for 10 minutes to soften. After 10 minutes, drain water and dice the cranberries (cut in half is ideal).
In a large boil, mix the chicken/turkey with the mayonnaise, sour cream and onions. Add the softened and diced cranberries, sugar and seasonings. Mix with the backside of a fork to mash the cranberries into the mix. The more you mash the cranberries, the more cranberry flavoring is infused into the mix.
Cover and chill for at least two hours before serving. Mix again right before serving.
