Besides making chicken soup I also used some leftover chicken to make this recipe from Taste of Home August September 2008, p28.
I was interested in this recipe because it reminded me of a time I ate at a restaurant and my chicken salad sandwich had walnuts and dried cranberries. When making this recipe I did substitute dried cranberries or Craisins for the dried cherries. I know you can buy cherry flavoured Craisins. Maybe I will try that next time...and trust me...there WILL be a next time for this recipe!Ingredients:
- 2-½ cups cubed cooked chicken breast
- ⅔ cup dried cherries
- ⅓ cup chopped celery
- ⅓ cup chopped tart apple
- ⅓ cup chopped pecans, toasted
- ½ cup mayonnaise
- 4 teaspoons buttermilk
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 7 croissants, split
In a large bowl, combine the chicken, cherries, celery, apple and pecans. In another bowl, combine the mayonnaise, buttermilk, salt and pepper; add to chicken mixture and mix well. Spoon 1/2 cup chicken salad onto each croissant. Yield: 7 servings. |
NOTES I have put this spread on bread and in a wrap shell with lettuce. |
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