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home > recipes > salads and dressings > joan's cranberry chicken salad
from New York, USA Very simple yet the cranberry sauce make this recipe extra special! 3 to 4 cups cooked chicken, chopped into bite size pieces 2 Tbs. chopped red onion or to taste 1 large stalk celery chopped Enough mayonnaise to bind salt, fresh black pepper 1/4 can of jellied cranberry sauce ( use more if you wish ) Chop everything into consistent bite size pieces. Add enough mayo to bind and moisten. Season with salt and pepper. Stir in desired amount of jellied cranberry sauce for taste and color. Chill well. Use for a sandwich filling or for a salad plate, garnishing with fresh fruits and nuts if desired. Serves 6 to 8. Note: Using cooked turkey is just as good. Visit our web page, Home of: Joan's Culinary Baking Adventures & Joan's Quality Cuisine http://www.pipeline.com/~rosskat/

Joan's Cranberry Chicken Salad


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(posted January 16, 2001)

from
New York, USA

Very
simple yet the cranberry sauce make this recipe extra special!

3 to 4 cups
cooked chicken, chopped into bite size pieces
2 Tbs. chopped red
onion or to taste
1 large stalk
celery chopped
Enough
mayonnaise to bind
salt, fresh black pepper
1/4 can of jellied
cranberry sauce ( use more if you wish )

Chop everything into consistent bite size pieces. Add enough mayo to bind and moisten. Season with salt and pepper. Stir in desired amount of jellied cranberry sauce for taste and color. Chill well. Use for a sandwich filling or for a salad plate, garnishing with fresh fruits and nuts if desired. Serves 6 to 8. Note: Using cooked
turkey is just as good.

Visit our web page, Home of:
Joan's Culinary
Baking Adventures &
Joan's Quality
Cuisine
http://www.pipeline.com/~rosskat/



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