What’s Linda Cooking???-Chicken Cranberry Salad and Broccoli Pasta Salad

Chicken Cranberry Salad and Broccoli Pasta Salad

As many of you know, each month I teach a cooking class at the Rochester Council on Aging.  I have been doing this for the past 10 years.  Of course, my mother has yet to attend, but that’s another story!!!  When I am a senior, I think I will hang out at the Council on Aging because these seniors never seem to get old…I think it has something to do with their activity level and that they are around people all the time…ahem, MOM!!!!  Anyway, she will be angry when she reads this…this month because it’s July and I did not want to grill out in the scorching heat, I made Chicken Salad with Cranberries and a Broccoli Pasta Salad.  Fabulous recipes!  I do not like getting chicken salad from the deli because it has too much mayo (and I love mayo) and other stuff that I don’t like.  So try this recipe and I think you’ll love it!!!

 

 

 

Chicken Salad Recipe
2 lbs cooked chicken ideally pouched with parsley, onion, seasoned salt and bouillon cubes
1/2 cup bottled Italian salad dressing or homemade (olive oil, wine vinegar, shallot, garlic)
A good dollop of mayonnaise, approximately 1/2 cup
1/8 tsp. salt
dash paprika
1 Tbsp. honey
1/4 cup-1/2 cup Dried Cranberries
1 small onion chopped
Poach chicken in water to cover, parsley, onion, seasoned salt and bouillon cubes.  Take chicken out, cool and shred.  If doing the night before, store in refrigerator.
In separate bowl, combine olive oil, wine vinegar, chopped shallot and minced garlic.  Whisk to combine.  Add mayo, salt, paprika, honey and mix.
Add mayo mix, chicken, cranberries, chopped onion and any other mix ins.  Mix.  Serve on rolls, croissants or on top of salad greens.
BROCCOLI PASTA SALAD

2 cups (8 ounces) uncooked medium shell pasta
1 cup mayonnaise
3 tablespoons white or cider vinegar
3 tablespoons sugar
3 cups broccoli florets, coarsely chopped
3/4 cup chopped red onion
3/4 cup golden raisins
8 slices bacon, crisply cooked, drained and crumbled
1/3 cup sunflower seed kernels

  1. Cook pasta according to package directions; drain and rinse under cold running water.
  2. Meanwhile, combine mayonnaise, vinegar and sugar in large bowl; mix well. Add pasta, broccoli, onion, raisins, bacon and sunflower seeds; mix gently. Cover; refrigerate at least 2 hours to allow flavors to blend.

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