Skip to main content

Chicken Salad with Fennel and Cranberries

By
In this mayhem that is the last week of school, I put some time into making salads that I could toss between slices of bread or on crackers for the small ones and scoop on top of greens for the tall ones throughout the week. This is a super easy, but super tasty chicken salad.

Boiled or roasted chicken, chopped
fennel, chopped
dried cranberries
pecans, chopped
minced garlic
mayonaise
stone ground mustard
pink Himalaya salt
fresh oregano
splash of olive oil

Use within two days.



Hunk of Meat Mondays



Labels:

Comments

  1. SarahJune 6, 2011 at 5:09 PM

    Sounds so simple yet so good!! Thanks for sharing!!

    Sarah from The House That Ag Built

    ReplyDelete
  2. Leah BeyerJune 6, 2011 at 7:30 PM

    Fennel is another ingredient I need to start using more of than I do. I think I have bought it once. Thanks for linking up to Hunk of Meat Monday .

    ReplyDelete
  3. annies homeJune 7, 2011 at 10:18 AM

    love chicken salad there are so many differnt recipes for it this is a new one but sounds great

    ReplyDelete
  4. Katie @ This Chick CooksJune 8, 2011 at 1:00 PM

    What a delicious looking salad. I bet the fresh oregano makes it so good. I wanted to invite you to come over and share your recipe at These Chicks Cooked Recipe Spotlight today. Have a great day :)
    Katie

    ReplyDelete
  5. Katie @ This Chick CooksJune 10, 2011 at 6:27 PM

    Thanks for coming by to share your recipe :) Have a great weekend!
    Katie

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more