I use a market-roasted chicken to make life a little bit easier. I have to confess that I do not know how the little green onions got into this photo! They were feeling a little lonely in the refrigerator and were not harmed in any way during the preparation of this recipe!
You can use any style of bread for your chicken salad. When planning for a party I usually use croissants and then cut them in half. The sweet croissants pair well with the chicken salad. You can even top the chicken salad on top of greens for a lighter lunch. Substituting red grapes (cut in half) for the cranberries is another way to enjoy this delicious salad.
2 cups cooked and chopped chicken
4 celery ribs, chopped
2 shallots, finely chopped
½ cup dried cranberries
½ cup slivered and toasted almonds
½ cup to ¾ cup of mayonnaise
1 ½ – 2 teaspoons of sugar
1 ½ teaspoons white vinegar
¼ teaspoon salt (or to taste)
¼ teaspoon freshly ground pepper (or to taste)
Place the chopped chicken, celery, shallots, cranberries and toasted almonds in a bowl. In another small bowl, mix together the mayonnaise, sugar, vinegar, salt and pepper. Whisk together until smooth. Add the mayonnaise, a little at a time, to the chicken mixture. The salad should be nice and moist. Top the chicken mixture on your choice of bread or salad greens. Yields about 2 ½ cups.