Sherry’s Cranberry Chicken Salad

Hey folks! Welcome back to the All Things Southern kitchen.  I’m sharing a recipe I acquired from a new friend I met at a speaking engagement recently. This is Sherry’s Cranberry Chicken Salad recipe, and it’s delicious.

“Sherry’s Cranberry Chicken Salad”

4 cups chopped cooked chicken breast (I use all the meat from a rotisserie chicken instead of just breast meat)
1 cup chopped celery
3/4 cup dried cranberries
1 green apple, diced

3/4 cup toasted almonds, chopped
1 cup mayonnaise (not Miracle Whip)
3 tbsp. apple cider vinegar

1 and ½ tbsp honey

Dash of lemon juice
4 tsp sugar
sea salt and black pepper to taste
1/2 tsp poppy seeds

We’re going to start with a rotisserie chicken from the big box grocery store. They’re the best! Now, in a large bowl we’ll take the chicken that we’ve pulled off the bone and reduced to bite-size pieces and we’ll combine it with a cup of chopped celery, one chopped green apple, ¾ cup each of dried cranberries and toasted almonds, and mix it well. We’ll take a separate bowl and combine a cup of mayonnaise, (not Miracle Whip. I’m serious about that. *grin*)

Again, that’s a cup of mayonnaise that we’ll blend with 3 tablespoons apple cider vinegar, a tablespoon and a half of honey, a dash of lemon, and four tablespoons of sugar. We’ll use about a half teaspoon each of sea salt and black pepper. Once it’s blended we’ll stir in a teaspoon of poppy seeds, stir again and put it in the fridge to chill. Sherry says she chops the chicken finer if she’s making sandwiches and she doubles the dressing recipe. I say, eat it with chips, crackers, or on a sandwich—just make sure you eat it! Enjoy Sherry’s Cranberry Chicken Salad, y’all! It’s good eating from the All Things Southern kitchen to yours!