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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
- Combine all ingredients together and mix to bind. Add salt and pepper, and more mayonnaise or mustard, to taste.
- This recipe was entered in the contest for Your Best Mayonnaise-Based Salad