Hollie's Cranberry Chicken Salad
1 pkg boneless chicken breasts
1 cup mayo
1 can cream of celery soup
1 cup dried cranberries
1 medium sweet yellow onion, diced
3 stalks celery, chopped
1 bunch curly parsley, chopped
1/2 cup sliced almonds
Red leaf lettuce
Croissants, multi grain bread
In a large skillet coated with olive oil, cook chicken 7-10 minutes a side over medium heat. Season with salt & pepper. Remove chicken from skillet and dice... Set aside. Reserve drippings from cooked chicken in skillet.
In a large bowl, combine mayo, soup & drippings from chicken until blended. Fold in chicken, veggies, cranberries, almonds & a teaspoon of pepper, coating thoroughly. Refrigerate at least an hour before serving.
Serve on a croissant or multi grain bread with red leaf lettuce and cheddar.
You can substitute turkey for the chicken!! Perfect for your thanksgiving leftovers!!