This Cranberry Orange Chicken Salad recipe is a variation of my Cranberry Walnut Chicken Salad . The addition of orange and water chestnuts brings a whole new flavor and freshness. While working at a local deli I needed to create some tea sandwiches last minute for a catering event. I was also looking for ways to use up things we had on hand. The addition of the water chestnuts was inspired by the chicken salad we made in our local hospital kitchen when I worked there. It is a great way to add crunch without nuts. It’s a great alternative for those who have nut allergies. It was a happy accident that came together in the heat of the moment, and it is also my new favorite chicken salad recipe.
This recipe can be made a little healthier by using an olive oil mayo or by cutting the may with plain greekb yogurt. Play with the proportions to find what tastes best to you. You can serve either salad on a simple bed of mixed greens, as a sandwich, or as a wrap.
Cranberry Orange Chicken Salad
Ingredients
1 lb shredded cooked chicken
1 cup diced celery
1/3 cup chopped water chestnuts
1 cup mayonnaise
1 cups grapes
1 cups cranberries
Zest and juice from one orange.
Salt and pepper to taste
Instructions
- Weigh and measure the ingredients and shred the cooked chicken if it is not already shredded.
- Add the first seven ingredients to a large mixing bowl.
- Mix until everything is well combined.
- Check the flavor and add salt and pepper to taste.
