Orange Cranberry Chicken Salad

My husband is obsessed with chicken salad. Pretty much any given day of the week if you ask Robert what he wants for lunch his response will be, "Chicken salad sandwich." Our favorite place to purchase chicken salad sandwiches uses dried cranberries and almonds in the salad and an orange cranberry bread. I'm a big fan of orange and cranberries together, so I decided to make my own chicken salad recipe that would incorporate both.

The result was delicious. As this was my first attempt at this recipe, I certainly have in mind some changes I would make for next time. Mainly, instead of shredding the chicken by hand I would instead place the chicken in a food processor to finely shred the chicken. This would allow the salad to stick together better rather than being a loose mixture.

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Orange Cranberry Chicken Salad
Ingredients
2/3 cup mayonnaise
2 tablespoons white wine vinegar
3 tablespoons freshly sqeezed orange juice
4 cups shredded cooked chicken
zest of a medium orange
1 tablespoon finely chopped shallot
1 cup finely chopped celery
1 cup chopped dried cranberries
1 cup toasted slivered almonds

Instructions
Begin by toasting the almonds in a dry skillet over medium heat until golden brown and fragrant, set aside to cool.

In a small bowl, combine the mayonnaise, white wine vinegar and orange juice.

Whisk to combine, set aside.

In a larger bowl, combine the chicken, orange zest, shallots, celery and almonds.

Pour in the dressing.

Stir until thoroughly combined. Serve on bread as a sandwich or with crackers, fruit and cheese.

Enjoy!