There are few things I love more than picnics, and FALL picnics are the best. This recipe for Fall Colors Chicken Salad is a new one I’ve been working on, and we really love it. It has a sweetness to it, but it’s hearty enough to make the guys at my table happy. You might be surprised by the ingredients, but I hope you’ll be adding it to your “gotta make this in fall” list of recipes.
Things I love about Fall Colors Chicken Salad:
- The reds, purples and golden colors really do fit well on an Autumn plate.
- It’s got just the right amount of sauce, without making you feel like you’re bobbing for apples.
- It has a lot of fiber in it from the 3 kinds of fruit and nuts.
- We love nuts, and while I used walnuts, you can substitute your favorite.
- It’s quick to mix up, make ahead, and would be perfect for a fall picnic!
Fall Colors Chicken Salad
- 2 cups of cooked, chopped chicken (I used chicken breast)
- 1 1/2 Tablespoons of Craisins (Substitute something similar, if you want)
- 1/4 cup of red grapes, cut in quarters if they’re large
- 1 small apple, roughly peeled (to add some color) and chopped
- 3 Tablespoons of chopped nuts (walnuts, pecans, almonds?)
For the dressing:
- 1/2 cup of mayonnaise (I like to use light)
- 1 teaspoon of molasses (No kidding. Just trust me. Add more if you’re a lumberjack.)
- 1/2 teaspoon of cinnamon
Mix the dressing separately and then combine all ingredients. Chill for at least an hour before serving, but you could chill it up to 12 hours and the flavors will keep getting more amazing.
I served this two ways: once on King’s Hawaiian rolls as a lunch (& dinner) main sandwich and then another time in a red cabbage leaf bowl with a side of homemade bread. The red cabbage added a lot more beautiful fall color. I think it would also be right at home beside a pumpkin muffin.
Happy Feed Me Friday and have a great weekend!