flavors of the season
Jennifer Howard | Cottage on Bunker Hill
For The Chicken Salad: – 2 cups cooked chicken, shredded – 1/2 cup celery, finely chopped – 1/4 cup red onion, finely chopped – 1/4 cup walnuts, chopped – 1/4 cup dried cranberries – 1/4 cup mayonnaise – 1 teaspoon maple syrup – Salt and pepper to taste For The Cranberry Mayo: – 1/4 cup mayonnaise – 2 tablespoons cranberry sauce – 1 teaspoon lemon juice For The Sandwiches: – 8 slices bread or 4 soft rolls – Lettuce leaves
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Spread the cranberry mayo on one side of the bread. Add a few pieces of lettuce to the other side, & a scoop of the chicken salad.