Cranberry Chicken Salad
Courtesy of Susan’s Sugar & Spice
- 3 – 3.5 Pounds Marinated, Cooked Chicken, cubed
- 1 Red Pepper, chopped
- 5 Green Onions, chopped
- ½ Green Pepper, Chopped
- ½ Red Onion, finely chopped
- 3 Stalks of Celery, chopped
- 1 ¼ C Dried Cranberries
- 1 C Mayo (more or less)
- 1 C Sour Cream (more or less)
Mix all ingredients. Let chill several hours before serving.
Grilled Marinated Chicken
- ¼ C House Seasoning Blend
- ¾ C Olive Oil
- 3-3.5 Pounds Boneless, Skinless Chicken Breasts
Clean and cut chicken breasts so that all pieces are similar in thickness.
Mix Seasoning Blend and oil in a ziplock bag. Add chicken and turn and smoosh until well covered.
Let chicken sit for at least on hour.
Grill, bake or pan fry.
Note: Make extra chicken to enjoy in fajitas, chicken wraps or in casseroles.
House Seasoning Blend
Make and Keep Single Serve
1 C Paprika 1 Tbsp. Paprika
½ C Granulated Garlic 1 ½ tsp. Granulated Garlic
¼ C Pepper ¾ tsp. Pepper
¼ C Kosher Salt ¾ tsp. Kosher Salt
½ C Dried Parsley 1 ½ tsp. Dried Parsley
½ C Dried Chives 1 ½ tsp. Dried Chives
1 Tbsp. Ground Ginger Dash of Ground Ginger
1 Tbsp. Ground Mustard Dash of Ground Mustard
1 ½ tsp. Ground Cumin Touch of Ground Cumin