Pretty much the only complaint we’ve ever heard anyone make about eating organic is the expense. Yes, it costs more, but it still isn’t as expensive as you think. This is the third dish we’ve gotten out of one organic chicken. First we made homemade stock for soup, and then we used some of the meat to make two other dishes; egg rolls to accompany a stir fry dish or appetizers and lastly, Will’s favorite of the three. This chicken salad is wonderful on a croissant or just on a bed of lettuce with a few slices of avocado.
This is so easy and everyone alway raves about it. If you don’t care for dried cranberries you can substitute grapes and do the same for the nuts, add your favorite. I like walnuts as they are so good for you and nuts always have that great crunch, the texture gives us a more satisfied feeling, I think. This recipe is easily doubled or even tripled for larger groups.
- 2 cups cooked chicken, cut into bite size pieces
- ½ cup celery, split and chopped
- ¼ cup walnuts or pecans are good, chopped
- ⅓ cup dried cranberries, I purchase the ones with half the sugar or substitute sliced grapes
- ½ tsp. lemon juice
- ½ tsp lemon zest
- ½ cup mayo
- ¼ cup sour cream
- Salt and pepper to taste
- Combine and chill until ready to serve. Serve on a croissant with sliced avocado or on a bed of lettuce.