wholesale customers - click here Frontier Wholesale
basket masthead my account my account
Logo home
 
Chicken Salad with Cranberry Vinaigrette

Ease of Preparation: Easy

Preparation Time: 20-30 min
refrigerate overnight

Servings: 8

Recipe By: Carolyn Niethammer

From:  The New Southwest Cookbook

Other Dressings & Dips
Other Salads
Other Poultry

print version

create accountlogin

SHOPPING CART
is Empty
FREE SHIPPING
on orders $75 or more*

NEWSLETTERS
STORE LOCATOR

JOIN GRASSROOTS ADVISORS
Earn rewards for your opinions.

Chicken Salad with Cranberry Vinaigrette

Ingredients
Chicken Salad
4 cups diced cooked chicken
1 cup chopped celery
1/2 cup mayonnaise
1/2 cup sour cream
2 cups seedless green grapes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped pecans
1  head leaf lettuce, washed and dried
Cranberry Vinaigrette
3/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1/2 cup canned whole-berry cranberry sauce
Directions
For the Chicken Salad, mix all ingredients, except the lettuce, in a medium bowl, cover tightly, and refrigerate overnight or until ready to serve.

For the Cranberry Vinaigrette, process all the ingredients in a blender until smooth. Refrigerate until ready to use (or up to 1 week).

At serving time, line individual plates with lettuce, top with a portion of chicken salad, and pour dressing over all.

Connect With Us:

Hide sitemap