I’ve always loved chicken salad and have been making it for years. I have always loved it with the crunch of celery and some kind of nut, either almonds or pecans. I’ve also love it with the sweetness of either dried cranberries or grapes. Typically, I’ve used a simple mayonnaise based dressing. At first glance, this recipe didn’t look so different from what I’ve always made. However, there is a single ingredient that made a huge taste difference that I loved! It is the prepared poppy seed salad dressing. It really gave the traditional mayo dressing a whole new taste! Yum!
I served these delicious little sandwiches on toasted mini Hawaiian bread rolls. I think they’d be great on croissants too! The dressing for this chicken salad is by far my favorite ever! This is definitely my new go-to chicken salad!
For the dressing:
1 cup real mayonnaise
2/3 cup prepared poppy seed salad dressing
2 Tbsp chopped chives
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
For the salad:
4-5 cups chicken, cooked and chopped
2/3 cup celery, finely diced
2/3 cup toasted almond slices
2/3 cup dried cranberries
Whisk together all of the dressing ingredients until combined.
Stir in the chopped chicken, celery, toasted almond slices and dried cranberries.
Mix gently until combined.
Adjust the dressing, if desired.
Serve on buns, croissants or slider rolls.