This chicken salad has become a family favorite over the years. Both my father and father-in-law request it be made about once a month. It’s a light, sweet take on chicken salad with a little crunch from the almonds. Serve on fresh-baked croissants or turn it into a fun finger food by plating in homemade wonton cups. (Soy free, can be made nut free)
Prep Time: 10 minutes | Cook Time: 4-5 minutes | Serves: 10-12
2 large cans of chunk chicken breast
1 cup shredded coconut
1 cup celery, finely chopped
3⁄4 cup bread and butter pickles, chopped
1⁄2 cup dried cranberries, chopped
1⁄2 cup sliced almonds, toasted 1⁄2 cup fat free Miracle Whip
3⁄4 cup fat free sour cream, more to taste and consistency
To toast the almonds, place on a small stoneware in a single layer and microwave on high in one minute increments. Toss between cycles and continue toasting until the almonds are lightly browned and fragrant. Or place the almonds on a single layer on a cookie sheet and bake in the oven for five to ten minutes at 350 degrees, tossing every few minutes to evenly toast. Let the almonds cool completely.
Separate the chicken into shreds in a large mixing bowl. Add the coconut, celery, bread and butter pickles, and dried cranberries. Combine with a large spoon or spatula until all the ingredients are evenly mixed. Add the Miracle Whip and sour cream and coat evenly. Add more sour cream if you feel the chicken salad is too dry.
Easy Wonton Cups
1 package of square wonton wrappers
Preheat oven to 350 degrees. Using a medium-sized round biscuit or cookie cutter, press firmly through each wonton. Remove the excess dough and place the round-cut wonton in a mini-muffin pan. Gently press the wonton into the pan without puncturing the dough, creating a cup with curled edges. Bake for 5-6 minutes, or until the edges of the cups are a golden brown. Remove from the oven. The wonton cups should be set and molded, not soft. Cool completely before plating the chicken salad in them. Place the chicken salad in them as close to serving time as possible to keep the moisture from the salad from softening the wonton cups.
To make this nut free, simply omit the almonds. To make it gluten free, serve on Glutino Gluten Free Crackers or any gluten free bun or bread.