Kitchen Sink Chicken Salad

By • July 12, 2012 • 0 Comments

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Author Notes: This was based off of a deli chicken salad sandwich I had once. I loved it so I tried to recreate it, and then decided I liked this version better. I've also made this with turkey, which was great, and I bet it would also work with potatoes (though the fruit and nuts here are catered to chicken so might need to be adjusted). As usual, all measurements are approximate.LucyS

Makes 5-4 cups

  • 2 cups cooked chicken or turkey, shredded or cut into 1/2" dice
  • 1/2 yellow onion or one whole shallot, diced
  • about 1 cups chopped celery (I like it fairly fine, so I cut each rib in half lengthwise before dicing)
  • 3/4 cup dried cranberries
  • 3/4 cup slivered almonds
  • 3 tablespoons Dijon mustard
  • 1/2 to 1 cups Mayonnaise (to taste, but enough to bind)
  • salt and pepper
  • 1 apple, cut into about 1/4" cubes
  1. Combine all ingredients together and mix to bind. Add salt and pepper, and more mayonnaise or mustard, to taste.
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