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.
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!
Chicken Cranberry Salad
Prep Time: 10 minutes
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
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.