While I was home this past week my mom had bought some turkey cranberry salad from HEB. The both of us devoured it in one sitting.
NO LIE!
Ok, there may have been two spoonfuls left but it was a pretty good size container.
I decided to try and make my own version because I am a big fan of chicken salad. The flavor combinations are absolutely perfect for the fall/autumn season. I never was a big fan of cranberries but WHOA something has changed. I’m so thankful to have a whole bag left over because these are just too good to pass up. The pecans in the sandwich add the perfect crunch along with the celery.
Ok, I will quit talking about the sandwich because I think you should try it out for yourself!
ENJOY!
Chicken Cranberry Salad
Prep Time: 10 minutes
Ingredients:
3 cups cooked chicken, shredded into small pieces
1/4 cup light sour cream
1/2 cup plain greek yogurt
1/3 cup dried cranberries
1/4 cup plus 1 Tbsp pecans, chopped
3/4 cup celery, sliced
1/4 to 1/2 tsp salt (depending on taste)
1/4 tsp pepper
croissants or buns for sandwich
Directions:
Combine all of the ingredients into a large bowl and mix with a spoon.
Cover with saran wrap and place in refrigerator until ready to serve.
I adore chicken salad! I sometimes add dried cranberries too. And Greek yogurt – yes! This looks fabulous!
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This chicken salad looks fabulous! I’d love a heaping portion of it on a delicious roll for lunch! Definitely going to try this recipe – my boyfriend would love it too!
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What a fantastic chicken salad without MAYONNAISE!
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azestybite replied: — October 5th, 2012 @ 7:55 am
Oh yes definitely without mayo! Never been a big fan of it.
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My favorite chicken salad without mayo! YESSS!! Looks so good!
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I absolutely love chicken salad as well. I usually substitute the mayo base for dijon mustard which gives a kick! I’m taking a risk and cooking a whole chicken this upcoming week so I’m sure I’ll have plenty of meat left over for some salad.
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Can’t wait to try! I LOVE the turkey salad from HEB too!
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