One of my go to lunches is chicken salad. My love for this lunch staple began in college when my roommates and I would order chicken salad sandwiches all the time when we wanted to eat better (meaning no chicken fingers and Philly cheesesteak sandwiches). I remember there was always a half eaten sandwich in our tiny fridge sophomore year for that fourth meal moment. This variation has apples, cranberries and the perfect balance of creamy and tangy. You can serve it as a dip or make a delish sandwich or wrap for your next lunch. It is super simple with minimal ingredients and also, great for on the go!
Ingredients
- 3 cups cooked shredded chicken
- 1/2 cup cream cheese
- 3/4 cup mayo
- 2 tablespoons white wine vinegar
- Salt and pepper to taste
- 1 thinly sliced apple
- 1-2 tablespoons dried cranberries
- Salt and pepper to taste
Preparation
- In a large bowl add the chicken and set aside.
- Whisk the cream cheese, mayo, vinegar and salt and pepper in a small bowl until smooth.
- Add the dressing mixture to the chicken and mix until well incorporated
- Add the apples and cranberries
Ideas and Variations:
- Add almonds or walnuts for a crunchy bite.
- Add dijon mustard if you like a tangier more flavor packed version.