Happy Belated Autumnal Equinox! Yesterday I had some leftover chicken that I had to make into today’s lunches. I love a good chicken salad, and decided to make a fall themed one. And autumnal is just fun to say.The Michigan apple season is in full swing so those had to go in, and we have dried cranberries and pumpkin seeds. Add in a touch of maple and you have some great fall flavors. Some may consider chicken salad more of a summer style dish, but I’ve often wished it was more of a year-round food. Here’s to stretching out our enjoyment of it!
Don’t worry about exact measurements, the proportions are approximate.
Autumnal Chicken Salad
2 1/2 cup diced cooked chicken
2 small apples (or 1 large) diced
1 rib celery, diced
1/2 cup pumpkin seeds
1/2 cup dried cranberries
1 cup mayonnaise
1-2 Tbs apple cider vinegar
1-2 Tbs maple syrup
In a large bowl combine your chicken, apples, celery, pumpkin seeds, and cranberries. In a small bowl mix together the mayonnaise, ginger (if using), salt and 1 tablespoon each of the vinegar and maple syrup. Taste the dressing. If you want it sweeter add more syrup, but if you think it needs more tang add more vinegar. Once the dressing is to your liking add it to your large bowl and toss until it coats your salad. You could serve this on its own, on a bed of lettuce, or as a sandwich filling. Ooh, you could use roasted sweet potato or squash rounds as a bread replacement! I’m going to have to try that next time. Enjoy!