Ingredients

The following ingredients have 4 Servings
  • 3 cups chopped rotisserie chicken
  • 3/4 cup sliced celery ((~4 stalks))
  • 1 cup sliced seedless red grapes
  • 1/2 cup sliced almonds
  • 1/2 cup dried cranberries ((or dried sweet cherries))
  • 1 teaspoon poppy seeds, (optional)
  • 3/4 cup reduced-fat ranch dressing (Note 1)
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper
  • For serving: 6-8 pieces green leaf lettuce, miniature or full sized croissants or other toasted bread

Instruction

  • CHICKEN: Chop or shred the chicken to get 3 cups and add to a large bowl.
  • SALAD: Slice the celery in half and then chop to get small pieces. Halve the grapes. Add the 3/4 cup celery, 1 cup grapes, 1/2 cup sliced almonds, 1/2 cup dried cranberries, and 1 teaspoon poppy seeds to the bowl with the shredded chicken.
  • DRESSING: In a small bowl, add the 3/4 cup ranch dressing, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, and a pinch of salt and pepper (add to preference; I add 1/4 teaspoon salt and 1/8 teaspoon pepper but that depends on the dressing used). Whisk and then pour over the salad. Gently toss to combine and again taste for seasonings.
  • SERVE: Toast bread and serve the chicken salad on top of the bread with lettuce, or in croissants with lettuce, or add this chicken salad to lettuce to make lettuce wraps!