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Chicken Salad Recipe

A chicken salad recipe made with chicken, crisp fall apples, dried cranberries, celery, pecans, green onions, and mayonnaise.

Serve this delicious chicken salad for brunch on a croissant along with fresh fruit and a mimosa.

You may be surprised by the variety and quantity of ingredients in this chicken salad, but be reassured, it is really a great combination of flavors and crunch.

If you are having a brunch buffet, try serving this chicken salad on mini-croissants. That way they can be an easier to eat finger food.

Find more brunch ideas like this chicken salad recipe.

Chicken Salad Recipe

Printer Friendly Recipe

Prep Time: 20 minutes

Ingredients:

2-15 ounce cans cooked chicken or about 2 cups cooked chicken cut into small cubes
3/4 cup dried cranberries
1 medium unpeeled red apple, finely chopped
1/2 cup finely chopped celery
1/4 cup chopped pecans or almonds
2 Tablespoons sliced green onions
3/4 cup mayonnaise
2 Tablespoons lime juice
1/2 teaspoon curry powder
12 slices of bread or croissants

Kitchen Equipment Needed:

Large mixing bowl

Instructions:

Step 1: Open the cans of chicken, drain well and place in a large mixing bowl. Or, if using cooked chicken, dice into small cubes. Add the dried cranberries.

Step 2: Finely chop the apple, celery, pecans, and slice the green onions.

Step 3: Add the mayonnaise, lime juice, and curry powder.

Step 4: Stir to combine. Cover and refrigerate for one hour or until ready to serve.

Step 5: Place equal amounts of the chicken salad on half of the slices of bread and top with the remaining slices of bread. Cut into quarters diagonally. You can also serve this chicken salad on full size croissants or mini-croissants.

Serves 8.

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