A friend of mine used to have a terrific ladies get-together mid-morning, mid-winter. The perfect way to get out, mingle and have a little fun and then still go about your day. She always served a fabulous chicken salad on small tea-sized sandwiches…yum. Needless to say, I beat her down until she gave up the recipe. I have tweaked it here and there to make it my own, but it is still just as fabulous. I think you’ll agree.
2 – 3 lbs. cooked chicken breast. Chopped into large pieces
Celery – I like to keep the entire stalk whole, cut off the top 1/2 inch and throw away. Chop starting from the top where the greens are and rough chop about 3/4 cups worth.
1/2 Cup finely chopped sweet onion
Fresh chives – about 2 – 3 tbsp.
Fresh rosemary – chopped about 2 tbsp.
1/3 Cup sliced almonds
1/4 Cup sweetened dried cranberries
3/4 cup mayonnaise
3 – 4 tbsp. Dijon mustard
2 tbsp. lemon juice
Mix the salad ingredients together. In a separate bowl, whisk the dressing ingredients together until blended. Pour over the chicken and toss well. Finish with fresh ground sea salt and pepper. Chill.