When creating the menu and recipes for the Original Otto’s Place Cafe & Lounge, I pulled heavily from my past experience. Many of the recipes were things I had made at other restaurants or recipes I found online and tweaked. This recipe was one of the few completely new recipes I created using ingredients we had at the restaurant. Part of managing food costs and food waste is cross-utilizing products, which is what led me to create this recipe.
At the restaurant, we would cook off chicken breasts and shred them. You could also buy a rotisserie chicken and pick the meat yourself to save time. I do think that using chicken cooked on the bone or incorporating some dark meat into the mix adds another layer of flavor, I encourage you to experiment and find what works for you.
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 Walnut Chicken Salad
Ingredients
1 lb shredded cooked chicken
1 cup diced celery
1/3 cup chopped walnuts
1 cup mayonnaise
1 cups grapes
1 cups cranberries
1 tablespoon lemon juice
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.
