What could be more refreshing for lunch or supper on a summer day (or any day for that matter) than a some sort of light and lovely poultry salad. This a is my original recipe for chicken or turkey salad with cranberries . However I used a recipe at theyummylife.com as a guide for measuring and stuff.
Ingredients
4 cups chopped, cooked chicken or turkey breast
1 cup dried cranberries
1/2 cup diced celery
1 small onion diced
1 cup mayonnaise
2 tablespoons of Dijon mustard
12 ounce (at least, or to taste - can be omitted entirely) jar of thoroughly drained sweet pickles or gherkins (diced), sweet cubes or relish
2 tablespoons of fresh parsley or cilantro (2 teaspoons dried)
1 teaspoon of Adobo seasoning
1/4 teaspoon ground black pepper
1-1/2 tablespoons chopped fresh tarragon leaves (or 1-1/2 teaspoons dried)
2 tablespoons of fresh parsley or cilantro (2 teaspoons dried)
1 teaspoon of Adobo seasoning
1/4 teaspoon ground black pepper
1-1/2 tablespoons chopped fresh tarragon leaves (or 1-1/2 teaspoons dried)
1-1/2 tablespoons chopped fresh thyme (or 1-1/2 teaspoons dried)
Directions
In large bowl, stir together all ingredients until well combined. Serve in a sandwich or on top of a bed of lettuce. Put a dollop on crackers or mini rolls for an easy appetizer.
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