Ensalada de pollo con arándanos y almendras

Ingredientes

• Dressing:
• 1 cup real mayonnaise
• 2/3 cup prepared poppyseed salad dressing
• 2 Tbsp chopped chives
• 1/2 tsp salt
• 1/2 tsp onion powder
• 1/4 tsp freshly ground black pepper
• 1/4 tsp granulated garlic or garlic powder
• Chicken Salad:
• 4-5 cups chopped roasted chicken
• 2/3 cup celery (finely diced)
• 1/3 cup toasted almond slices
• 1/2 cup dried cranberries
• 8 fresh onion rolls (croissants, slider rolls)
• green leaf or bibb lettuce leaves (separated)

Preparación

1. 1

   Toast Almonds: Spread almonds on a sheet pan. Roast in a preheated 350°F oven for 4-6 minutes or just until lightly golden and fragrant. Set aside to cool.

2. 2

   Dressing: In a medium bowl whisk together mayonnaise, poppy seed dressing, chives, salt, onion powder, black pepper and granulated garlic until fully combined.

3. 3

   Chicken Salad: To the bowl add chopped chicken, celery, toasted almond slices and dried cranberries. Mix gently until combined. Adjust amount of dressing, if desired.

4. 4

   Place into an airtight container and chill for at least 4 hours.

5. 5

   Serve on onion rolls, croissants or slider rolls dressed with green leaf or bibb lettuce.