Greetings, Internet peeps! How is your week going? I'm so glad you've stopped by today to check out this week's "...Cornucopia" series; it's the first main course of the fall I've featured, and I think you're really going to like it.
One of the great seasonal foods of autumn are cranberries. The following recipe calls for fresh cranberries, which I mistakenly thought would already be in the grocery store. They weren't, however, in mine. I was totally bummed! So I had to make do using dried cranberries as I experimented with this meal, but you should definitely wait until the fresh cranberries make their grand appearance at the store. They should be out in the next few weeks, and when you see them, be sure to make room in your weekly menu to feature this chicken salad, because it is a keeper!
This recipe is taken from the cookbook With Love, From Cynthia, written by the owner and operator of The Peach Tree Tea Room in Fredericksburg, Texas. There are three parts to the recipe that I've slightly adapted to make it easier to prepare. I also marked the cilantro as optional because I personally don't like cilantro and left it out.
Place a scoop of the chicken salad on salad greens and sprinkle with toasted walnuts or pecans on top and around the plate as a garnish.
Holiday Chicken Salad
6 cups cooked chicken breast, cut into 1-inch cubes
2 cups Orange and Roasted Garlic Mayo (see below)
1 1/2 cups celery, cut into thin diagonal slices
1 1/2 cups Granny Smith apples, diced
1 cup green onions, chopped
1 cup Cranberry Salsa (see below)
In a large mixing bowl, combine all ingredients and toss well. Serve chilled.
Makes 10 to 12 servings.
This salsa can also be used as an appetizer to serve with a bowl of tortilla chips or as a topping for cream cheese served with crackers.
2 oranges, cut in quarters, seeds removed
1 jalapeno, seeded
1 cup sugar, divided use
1/2 bunch cilantro (optional)
4 cups cranberries
- Chop oranges, jalapenos and 1/2 cup sugar in food processor, being careful not to chop too finely--some texture is nice in the recipe. Put in mixing bowl.
- Chop cilantro and half of cranberries and add 1/2 cup of sugar. Combine with first mixture.
- Chop rest of cranberries and add to mix.
Makes 3-4 cups. You will have some leftover salsa to enjoy later!
Orange and Roasted Garlic Mayo
2 cups mayonnaise
1 green onion, chopped
1 TBSP roasted garlic (can find this bottled in the spice section in store)
1 tsp. dry mustard
1/4 cup cilantro leaves (optional)
juice from half an orange
Combine all ingredients in a mixing bowl and mix well.
You'll use all of the mayo in the Holiday Chicken Salad. If somehow you have some left over, or don't want to use all of it, it will be great for sandwiches.
If you're a blogger, I hope you share a fall recipe with us today by linking to your specific blog post down below using Mr. Linky. Or maybe you have an idea of a fall recipe you'd like me to feature? If so, leave a comment with your idea; I'd love to hear from you! Thanks, Kim, for the ideas you left me last week...they look amazing! (To leave a comment, click on the "Comments" link at the very bottom of the post...it looks like fine print <grin>.)
Hope ya'll have a great day!