Ingredients
- 2 whole cooked chickens, cut into chunks
- 1 cup mayonnaise
- 3 stalks celery, diced
- 1 Granny Smith apple, cored and chopped into bite-sized pieces
- ½ cup dried cranberries
- ½ cup horseradish sauce
- salt and ground black pepper to taste
Why This Meal Is A Winner
This salad brings together the warm, comforting flavors of fall with fresh, crisp ingredients. It’s a perfect balance of savory chicken and seasonal produce that feels both hearty and light. Plus, it’s easy to make and great for any meal.
Cooking Tips
- Use cooked chicken that is still slightly warm to help the dressing absorb better.
- Toast nuts or seeds before adding for extra crunch and flavor.
- Chop vegetables uniformly to ensure every bite has a mix of textures.
- Toast nuts or seeds before adding for extra crunch and flavor.
- Chop vegetables uniformly to ensure every bite has a mix of textures.
Directions
Combin the cooked chicken, mayonnaise, chopped celery, diced apple, and cranberries in a big bowl. Add a spoonful of horseradish sauce, then season everything with a pinch of salt and some freshly ground pepper. Give it all a good stir until everything is well mixed. Cover the bowl and pop it in the fridge for a couple of hours — this helps the flavors come together. When you’re ready to serve, give it one last gentle mix and enjoy!
Serving Ideas To Try
Serve this salad on a bed of mixed greens or alongside warm crusty bread. It also pairs well with a cup of spiced apple cider or a light white wine. For a more filling meal, add some roasted sweet potatoes or quinoa.
Reheating And Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the salad from becoming soggy. Before serving again, toss gently to refresh the flavors.
