This chicken salad is dubbed as "California" style, because like most California cooking and baking, it has many fruits and nuts burried inside. Sorry, no avocadoes in this one!
Ingredients
1 Whole 4-5 Lb Roasted Chicken
1 Cup Mayonaise
3 Tablespoons Dijon Mustard
1 Whole Fuji Apple
1/2 Red Onion
1/4 Cup Green Onions
1/4 Cup Fresh Parsley
2/3 Cup Dried Cranberries
1/2 Cup Chopped Pecans
1/4 Cup Seedless Grapes
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
Alfalfa Sprouts
Directions
Cut chicken into cubes and place in a large bowl. Dice the apple, red onion, and green onions and add to the chicken. Halve the grapes and add to the mixture. Add cranberries, pecans, parsley, salt, and pepper. Gently fold the ingredients together until combined. Add the mayonaise and mustard and gently fold in. refrigerate for at least one hour before serving. Serve on a buttery croissant and top with alfalfa sprouts. Enjoy.
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