Many years ago, and I think I have shared this before, my father-in-law made dinner. He made a chicken casserole and said that he used canned chicken. I was not looking forward to eating it. But if he had not told me the chicken came from a can I would have thought he used chicken breast . . . which of course you can do with this. I am not always so good about remembering to take meat out to defrost so when I need something quick for dinner canned chicken is great. Plus I like to use it for chicken salad. Here is a chicken salad recipe.
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Cranberry Pecan Chicken Salad
1 can of chicken
salt
2 tablespoons ricotta cheese
1 teaspoon mayonnaise
3/4 cup chopped pecans
1/2 cup cranberries
1 1/2 teaspoon balsamic vinegar
Drain the chicken then put it in a bowl, sprinkle salt onto chicken. Add the ricotta cheese and mayonnaise. Mix the chicken, cheese, and mayo together. Add the chopped pecans. Mix. You may want to pull the cranberries apart or chop them a bit. I find the stick together. Add the cranberries to the mixture. Add the vinegar and mix. Here is where you decide if you need to add more ricotta cheese or mayo. It depends on how dry you want the mixture.
Serve on crackers, bread, a spoon, whatever you want.
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PLEASE NOTE: When I wrote the recipe I this is what I did. Some pictures are of the one can recipe and some are of when I used TWO cans of chicken.
Since we got the cranberries I have made this twice so far. It is really good.
Do you like to make different versions of chicken salad? What is your favorite?
Terre Pruitt's Blog 