On Black Friday while everyone was excited about shopping, I was most excited about chicken salad. Although I prepare chicken salad throughout the year, I try to create a new recipe on that Friday. We had Peruvian chicken(s) on Thanksgiving and I made sure to reserve some breast meat for the salad. With the chicken being spicy, I needed to balance it with something sweet. I went with dried cranberries, chopped apples(Honey Crisp), toasted almonds, celery, and red onion. It’s a keeper!
No Peruvian chicken? Just add 1/2 teaspoon hot paprika…
|Nothing to cook…just the prep work of chopping the chicken, celery, onion, & apple.|
|Mix it all together and you’re ready to add mayo…The next step is serving!|
Spicy Sweet Chicken Salad
2 cups cooked chicken breast*, chopped
1/2 cup celery, chopped
1/2 cup red onion, chopped
1/2 cup sliced almonds, toasted
1/2 cup dried cranberries
1/2 cup chopped apple
1/2 teaspoon celery seed
2/3 cup mayonnaise(more if needed)
salt & pepper to taste
*if chicken is not spicy, add 1/2 teaspoon hot paprika
In a large bowl, combine chicken, celery seed, and hot paprika(if needed). Add celery, red onion, toasted almonds, cranberries, and apples, stirring to evenly distribute ingredients. Stir in mayonnaise until all mixture is coated. Season with salt and pepper if needed.