Ah, chicken salad. One of my favorite foods in the whole wide world.
The flavor in this chicken salad was so great. Seriously amazing. The hint of cardamom with the tartness of the dried fruit, along with the sweet cream cheese sauce provides for a flavor explosion that you wouldn't believe.
The family ate theirs on mini crescent rolls. I chose corn tortillas to put mine one so they would be gluten free.
Cranberry Chicken Salad Recipe
Adapted from Kitchen Parade
2 tbsp. mayo
4 tbsp. buttermilk
2 tsp. dijon mustard
1 tsp. cardamom
Zest of an orange
1/2 tsp. salt
1/2 tsp. ground pepper
1 lb. roasted chicken, shredded
1/2 green pepper, diced
2 tbsp. red onions, diced
1/2 cup dried cranberries (I used a combo of dried cranberries, cherries and blueberries)
Cranberry Cream Cheese:
6 tbsp. cream cheese
3 tbsp. cranberry sauce (I used homemade cranberry salsa)
Mix all the dressing ingredients in a bowl. Stir cooked, shredded chicken into dressing. Cover and refrigerate overnight, at least. The flavors really do change so please leave it over night, it makes a huge difference.
Mix cream cheese and cranberry sauce together. Spread sandwiches with cream cheese, lettuce and chicken salad.
This is linked with:
Let's Do Brunch at My Sweet and Savory
Works for me Wednesday at We Are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Best Recipe at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.
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