Fruity Chicken Salad on Toast

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This one of my most favorite Salad as it is a little sweeter and has a chunky bite. I will be using this dish as a appetizer for my Thanksgiving dinner. I am sure many of my family members will really enjoy. It is a very easy salad to make and can be used for sandwiches or a salad dish.




4 chicken breasts, skinless, boneless, cooked and cooled and diced

1 cup dried cranberries

1 cup seedless red grapes, halved

½ cup diced celery hearts

1/3 cup candied walnuts, coarsely chopped

1/3 cup mayonnaise

1½ teaspoon Dijon mustard

1teaspoon poppy seeds

1½ teaspoon honey

1/8 teaspoon salt

Black pepper powder to taste


1 loaf Kalamata olive bread, thinly sliced



Fresh dill/parsley



In a large mixing bowl with cooked diced chicken breast, dried cranberries, halved red grapes, diced celery hearts, chopped candied walnuts, mayonnaise, Dijon mustard, poppy seeds, honey, salt and black pepper to taste. Toss gently to combine well. Set aside/covered and chilled in the refrigerator if using it much later.

Toast lightly the Kalamata olive bread slices and add a generous amount of chicken salad on top of the bread slices. Sprinkle some fresh dill/cilantro leaves. Serve as a snack/appetizer/salad.


This entry was posted in Fruits and Vegetables, Holiday Recipes, Sandwiches, Snacks and Fingerfood, Western and tagged , , , , , , , , , . Bookmark the permalink.

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