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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

HEB Cranberry Turkey/Chicken Salad Recipe

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This recipe for HEB Cranberry Turkey/Chicken Salad is from The Castillejos Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole Shredded/Diced Rotisserie Chicken (or left-over Turkey Meat) about 4-5 cups
1/2 Cup of Mayonnaise
1/2 Cup of Sour Cream
1/4 Cup finely chopped red onions
3/4 Cup of Craisin’s (or dried cranberries) softened and diced.
1 teaspoon Sugar
1 teaspoon Dried Parsley
1 teaspoon Dried Dill
1/2 teaspoon Garlic Salt
Directions:
Directions:
Boil 2 Cups of water in microwave. Remove water from microwave and add the Craisin’s or dried cranberries to sit in water for 10 minutes to soften. After 10 minutes, drain water and dice the cranberries.
In a large bowl, mix the chicken/turkey with the mayonnaise, sour cream and onions. Add the softened and diced cranberries, sugar and seasonings. Mix with the backside of a fork to mash the cranberries into the mix. The more you mash the cranberries, the more cranberry flavoring is infused into the mix.
Cover and chill for at least two hours before serving. Mix again right before serving.
Serve on croissant rolls.
Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
*I prefer to make the day before and let the flavors blend over night.

 

 

 

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