From the kitchen of Sue Schauland
2 cups chopped, cooked chicken meat
1/4 cup dried cranberries, finely chopped
1 stalk celery, finely chopped
1 teaspoon lemon juice
1/4 cup mayonnaise (Hellmanns)
1-2 teaspoons dried tarragon
salt and pepper to taste
Mix all ingredients. Adjust to taste.
Sue says “In my reading about chicken salad, the idea for a good salad was to highlight the meat, not to have too much in it that over powers”.
This is perfect in a fresh tomato from her garden, on a croissant, and she loves it on the buns or rolls that are just a little ‘sweet’.
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