Thursday, May 26, 2016

Cranberry-Chicken Salad Recipe from L. A. Story

"This recipe for chicken salad makes enough for 12 croissant sandwiches – and I mean LARGE croissants, so you actually can get 24 sandwiches. It combines shredded chicken with dried cranberries, celery, almonds & seasonings. You may double, triple or quadruple the recipe for larger gatherings. I made it as part of the spread for my oldest daughter’s wedding reception. I had so many compliments and requests for the recipe afterward. And, as any God-fearin’, self-respectin’ Southern woman knows – recipe requests are the highest form of appreciation"~LA Story.

1 1/2 lbs chicken breast, cooked and finely shredded
6 oz. dried cranberries
6 oz. blanched slivered almonds, toasted
3 stalks of celery, chopped
1 1/2 tbsp minced garlic (dehydrated is fine, but I prefer using the stuff in a jar)
3/4 tsp ground cumin
1 1/2 tsp Old Bay seasoning
4 chopped green onions – greens and all – OR 1 tsp minced onion
3 pinches salt Black pepper to taste
1 tbsp Dijon mustard
2 ½ cups mayonnaise
12 large bakery croissants

 Boil chicken breasts until tender. Allow them to cool and then shred or chop. After shredding the chicken, I recommend salting them to taste before adding anything else – this was my mother’s suggestion and it really works out great and the seasoning is perfect every time. In a large bowl combine chicken and all other ingredients except croissants. The mixture will be thick so a spoon is not an effective way to mix this chicken salad up. I recommend a potato masher or gloved hands – go natural! Pretend you’re playing in the mud! Use LIGHT mayo if you want to reduce calories and/or fat. (Personally, I prefer the regular, OF COURSE – DUH, ‘cause the fat’s what makes it taste so good.) Add more mayonnaise if the mixture is not holding when gently compressed. Slice croissants in half, almost all the way through. These are large croissants and do fine cut in half for larger gatherings – so half a croissant is a decent sized sandwich. Otherwise, enjoy a whole one! Great served with potato salad, coleslaw or a salad.

Meet LA Story
L.A. Story is a professional daydreamer and a naturalized Mississippian. She lives in an enchanted forest with her husband, a shaman poet, and two small dogs who believe they are vicious wolves. She lives near her four brilliant children, of whom she believes are scary smart with world domination potential. Among said children, two have managed to produce two grandchildren who are possessed of an equally frightening intellect.

L.A. has been creating stories in her head and attempting to put them on paper since she was old enough hold a pencil. She has been an award-winning staff writer and columnist for a local newspaper. Her poetry and fiction has also been published in numerous publications and has been a Rhysling and James Baker award nominee. She teaches poetry workshops for the Crossroads Poetry Project and works as editor of a paranormal romance magazine called Trysts of Fate (Alban Lake Publishing). She just released her first full-length novel, The Gifted (River Oaks Press), and is currently working on her second novel, Criers: Rise of the Prophets (River Oaks Press).

Check out her Amazon Page for a full listing of her books. 


*mb said...

"L.A. Story is a professional daydreamer" Perfectly put! Poster girl for "never give up your daydream". You never did and look how far it took you! I'm proud of you two.

Patricia Preston said...

Thanks for stopping by!

Patricia Bradley said...

I'll have to try this recipe. Think I have everything but the Old Bay seasoning. And I love the professional daydreamer statement!

Patricia Preston said...

Make a batch and call me! LOL Pat Bradley

Leigh McQueen said...

Pat Bradley if you make it and invite Patricia - invite me too! We can have a reunion! HAHA!