Fall Flavor Chicken Salad Recipe


  • 2 boneless chicken breasts, roasted, cooled and then shredded
  • 2/3 cup chopped celery
  • 1/3 craisins
  • 1/2 cup mayo
  • 1 TBSP Dijon mustard
  • 1/4 cup chopped green onions
  • 1 tsp Morton’s Natures Seasons
  • 1/2 tsp white pepper
  • 2 tsp red wine vinegar
  • 1/2 cup slivered almonds, optional


Sprinkle salt, pepper and celery salt on the chicken breast. Roast the chicken breasts on 350 degrees for 1 hour; cool and shred.

When cool, mix the chicken with the remaining ingredients. Refrigerate for a couple of hours or overnight. Great served with crackers, croissants or on a wonderful bed of baby spinach.