Recently, I helped our daughter host a baby shower. On the menu was chicken salad on croissants. This recipe for chicken salad will feed a small army or 20 hungry ladies with plenty of leftovers for lunches another day. You could cut the amounts in half if you wanted to make less.
One thing I love about this recipe is its versatility and adaptability. It can be served on croissants, on bread, as a salad on lettuce leaves, on crackers for a snack, even in stuffed tomatoes or avocados. The chicken can be cooked in any way you choose or you can even use rotisserie chicken. Don’t like dried cranberries? Use grapes instead or omit them altogether.
It’s time for an honest admission here. The day I planned to make the chicken salad, our youngest daughter was admitted to the hospital in a thyroid storm. I called our oldest daughter and asked if she could cook the chicken for me. I know she poached it, but I have no idea what she added to the broth. Whatever she did, it was delicious! It was juicy, tender, and not overcooked. Poaching is the usual way I prepare the chicken for salads. I almost always poach it in white wine with lemons, black peppercorns, and a bay leaf, but since I hadn’t purchased those yet, I’m not sure what she used.
Once the chicken is cooked, remove it from the poaching liquid and allow it to cool. Shred, chop or dice the chicken according to your preference.
Mix all the remaining ingredients together and add to the cooked chicken until you reach the desired consistency. You may or may not need all of the sauce depending on the size and quantity of the chicken breasts.
- 6-7 each chicken breasts
- 2 cup mayonnaise
- 1 cup plain, whole milk yogurt
- 1 cup celery diced
- 1/2 cup walnuts chopped
- 6 ounces dried cranberries
- salt & pepper to taste
- Cook the chicken breasts according to your preference. Chop, dice, or shred when cool enough to handle. Place in a large bowl.
- Mix all the remaining ingredients together.
- Add the mixed ingredients to the chicken until you reach the desired consistency. The size and quantity of the chicken breasts you used will determine if you need all of it.
This recipe is even better if made the day before and refrigerated. It makes meal prep so much easier and gives you more time to spend with family and friends.