WebStep 1. Combine first 4 ingredients. Advertisement. Step 2. Whisk together mayonnaise and next 3 ingredients. Add to chicken mixture, stirring gently until combined. Garnish, if desired. WebToss. In a large serving bowl, toss all of the salad ingredients together (6 cups of Romaine lettuce, 2 diced Roma tomatoes, 1 cup of corn, 4 sliced green onions, 15 ounces of black beans, ½ cup of cheddar cheese, ¼ cup of cilantro, 1 tablespoon of lime juice, and 1 cup of tortilla strips). Add dressing. Add the cooled chicken to the salad ...
Cranberry Chicken Salad Recipe - The PennyWiseMama
WebCranberry Chicken Salad ½ cup mayonnaise ½ tsp paprika ¾ cup dried cranberries ½ cup celery, chopped 1 green onion, chopped ¼ cup green bell pepper, cored and minced ¼ cup pecans, chopped 2 (12.5 oz each) cans Kirkland Signature Premium Chunk Chicken Breast, drained Salt and pepper, to taste WebDec 12, 2024 · Shred the cooked chicken meat. Chop the celery and pecans. In a medium bowl place chicken, celery, pecans, dried cranberries. Add the mayo and stir to coat all the ingredients. Taste for salt and pepper. Refrigerate. Serve on crackers as appetizer or as is. Makes a great lunch. how is a didgeridoo sustainable
Best Tex-Mex Salad: Chopped Chicken Salad Loaded With Flavor
WebNov 8, 2024 · Ingredients. 2 cups cubed cooked chicken breast; 1/2 cup dried cranberries; 1/4 cup finely chopped onion; 1/4 cup chopped celery; 1/2 teaspoon salt; 1/4 teaspoon pepper WebMay 4, 2024 · Directions: Step 1: In a small bowl, stir together the cranberries, olive oil, vinegar, and honey or another sweetener of choice. Step 2: Place in the refrigerator to let it set up while preparing the rest of your ingredients. Step 3: Cut the chicken into bite-size pieces. Step 4: Place a large skillet over medium-high heat and coat with olive oil. WebCranberry Chicken Salad. In a medium bowl, mix together mayonnaise and paprika. Blend in dried cranberries, celery, green onion, bell pepper and nuts. Add drained chicken and gently blend. Season with salt and pepper to taste. Cover and refrigerate at least 1 hour. Makes 4 to 6 servings. high hunsley beacon