Cranberry Chicken Salad

Add flavor and pizazz to your chicken salad with crisp Granny Smith apples, tart dried cranberries, and crunchy pecans.

This cranberry chicken salad has been sitting in my drafts for a few months now, but I haven't really had a chance to post anything due to a translation project that came up in the middle of my A to Z Recipe Challenge (which I will be continuing soon) and took me about a month and half to finish. And then came some technical difficulties with my laptop. Ay, ay, ay! Thankfully, the problems seem to have been resolved, so I will be back to posting recipes regularly here in my cocina, three days a week. Woo-hoo! Thank you all so much for your patience and kind emails/messages asking where I've been and when I'll be back.

And now on to the recipe...

This chicken salad is one of my all-time favorites made with tender pieces of shredded chicken, crisp Granny Smith apples, tart dried cranberries, crunchy pecans, celery, red onion, and a mixture of mayonnaise and Mexican crema. It's one of those salads that can be prepared year round. During the hot spring and summer months, we like to eat this atop cruchy tostada shells or served on a bed of romaine lettuce or baby spinach leaves. During the holiday season I like to serve it as an appetizer atop crackers or as a filling for volovanes. And for sporting events or the kiddies' graduation parties, I serve it as a filling for cute little finger sandwiches.

No matter how or when you serve this flavorful chicken salad, it is sure to become a family favorite!

You may have noticed that I've added a new printable recipe card to my posts this week. What do you think? Do you like them?

Yield: 8 servingsAuthor: Leslie Limón

Cranberry Chicken Salad

prep time: 15 MINScook time: 3 hourstotal time: 3 hours and 15 mins

Add flavor and pizazz to your chicken salad with crisp Granny Smith apples, tart dried cranberries, and crunchy pecans.

INGREDIENTS:

• 2/3 cup mayonnaise
• 1/3 cup Mexican crema
• 4 tablespoons granulated sugar
• 4 cups shredded chicken
• 1 medium red onion, finely chopped
• 1 cup celery, finely chopped
• 1 cup dried cranberries
• 1/2 cup pecans, finely chopped

INSTRUCTIONS:

1. Whisk the mayonnaise, Mexican crema, and granulated sugar in a medium bowl until the sugar dissolves completely.
2. Mix together the chicken, apples, onion, celery, and dried cranberries in a large bowl. Season with salt and black pepper to taste. Cover and refrigerate for 3 hours before serving. Stir in the chopped pecans just before serving. Enjoy!

http://www.lacocinadeleslie.com/2017/07/cranberry-chicken-salad.html

©La Cocina de Leslie

Created using The Recipes Generator

Tweet

07 July 2017

Cranberry Chicken Salad

Read more »

Secret Recipe Club: Pineapple Zucchini Bread

Delicious and moist Pineapple Zucchini Bread with cinnamon and chopped pecans.

Hi, my name is Leslie and I am a zucchini-holic. I don't know when this addiction started, but if loving zucchini is wrong I don't want to be right! So when I saw a recipe for Pineapple Zucchini Bread on my assigned blog for The Secret Recipe Club, I really couldn't help myself.

03 April 2016

Secret Recipe Club: Pineapple Zucchini Bread

Read more »

Secret Recipe Club: Zucchini Bread Pancakes

Fresh zucchini takes center stage in these fluffy pancakes seasoned with cinnamon and nutmeg.

It's the first Monday of a new month which means it's time for this month's Secret Recipe Club reveal. My assignment this month is Adventures in All Things Food written by Andrea, who keeps herself busy on her family farm along with her husband and their three adorable children. Andrea's blog has a little bit of everything: delicious recipes, tales of family and farm life adventures, crafts, book reviews, product reviews and giveaways. There's something for everyone to enjoy.

04 October 2015

Secret Recipe Club: Zucchini Bread Pancakes

Read more »

Cilantro Rice Pilaf

When cooking for my family day in and day out, sometimes the food I look forward to most are the side dishes. Who doesn't love a good side dish?! There are some side dishes that I could easily eat as my main meal, no main dish necessary. Some of my favorite side dishes include Mexican Rice, mashed potatoes, Frijoles Adobados, any kind of macaroni & cheese, Chopped Salad, and Cilantro Rice Pilaf.

This Cilantro Rice Pilaf is my go-to side dish when I want something a little fancier to serve with dinner. It just looks so pretty and elegant when served next to Chicken Pipián Rojo or Pollo a la Cacerola (Mexican Chicken Cacciatore). But the only thing really fancy about this recipe is the name. Made with just long-grain rice, fideo (or vermicelli), cilantro, and pecans, rice dishes don't get much easier than this.

03 December 2014

Cilantro Rice Pilaf

Read more »

Paletas de Cajeta y Nuez (Caramel-Pecan Paletas) {She Made/Ella Hace}

With summer just around the corner, my foodie BFF girlichef and I thought it only fitting that we make paletas for this month's She Made/Ella Hace. Both Heather (girlichef) and I both have a fondness for paletas. I think they are the perfect summer dessert, so cool, sweet, and refreshing. And they look so cute on those little wooden sticks. I don't know about you, but I've always thought foods on a stick just taste better than foods not on a stick.

Again, girlichef and I were on the same wavelength with this month's theme. She made Dulce de Leche Paletas and I made Caramel Pecan Paletas with cajeta (a Mexican caramel sauce). These paletas were inspired by one of my favorite snacks: plain yogurt with a sprinkling of chopped pecans and cajeta drizzled on top. As much as I enjoy my mid-morning snack, I love these Caramel Pecan Paletas even more! The tartness of the yogurt, the sweet creaminess of the cajeta, and the crunchy nutty flavor of the pecans combine together to make the perfect summer dessert.

28 May 2014

Paletas de Cajeta y Nuez (Caramel-Pecan Paletas) {She Made/Ella Hace}

Read more »

Holiday Pies: Cajeta Pecan Pie & Pay de Cajeta {She Made/Ella Hace}

Can you believe that Thanksgiving is just a few days away?  November is just zooming on by.  I haven't even thought about what I'm going to make for Thanksgiving.  We'll probably have chicken, since I can never seem to find a turkey.  But other than that, the only thing I know for sure that I will be making is pie.  Lots and lots of super yummy holiday pies.  And that's exactly what Girlichef and I are making this month for She Made/Ella Hace.

Every year for Thanksgiving, and Christmas, I bake a pumpkin pie or sweet potato pie, a Pay de Cajeta (Cajeta Pie), and a Pecan Pie.  But not just any pecan pie, my Hubby's favorite Cajeta Pecan Pie!

This recipe came about quite by accident one year for Thanksgiving when I was preparing my traditional Pecan Pie, and realized I didn't have enough maple syrup.  Instead of heading out to the store to buy more maple syrup, I looked in my pantry to see if there was something, anything I could use as a substitute.  That's when I saw the big jar of cajeta, a goat's milk caramel sauce, that my suegra had taken us as a gift on one of her visits to the States.  The results were so good, that pie was the first to disappear that Thanksgiving.  Cajeta and pecans were made for eachother. I made another pecan pie with just the cajeta the very next day along with a creamier Cajeta Pie without pecans.  They've been a holiday tradition every since.

When you're done here, be sure to visit Girlichef's Spiced Maple Pecan Pie w/ Star Anise!  Doesn't that sound delicious?

Cajeta Pecan Pie

Ingredients:

• 1 cup Cajeta (dulce de leche or caramel sauce)
• 1/3 cup butter or margarine, melted
• 3 large eggs
• 1/8 teaspoon salt 
• 1 prepared graham cracker crust or Maria's Cookies Pie Crust 

Directions:
Preheat oven to 350F.

In a medium bowl, whisk together the cajeta, melted butter, eggs, and salt until well combined.

Pour the cajeta mixture into the pre-made graham cracker pie crust.  Place the pie crust on top of a larger cookie sheet.  (I do this for all the pies I bake in case the pie contents overflow.)  Bake at 350F for about 40 minutes or until the center of the pie no longer jiggles.

Remove from oven.  Let cool to room temperature; refrigerate for at least 2 hours before serving.  Enjoy!!!

And now for a special bonus, and because you can never have too much pie, and because I always bake these two pies together, here is my recipe for Pay de Cajeta (Cajeta Pie)

Pay de Cajeta 
(Cajeta Pie)  

Ingredients:

• 1-1/2 cups Cajeta or dulce de leche
• 1 (12 oz. can) evaporated milk
• 2 eggs
• 1/8 teaspoon salt
• 1 pre-made graham cracker crust or Maria's Cookies Pie Crust

Directions:
Preheat oven to 350F.  In a medium mixing bowl, whisk together the evaporated milk, cajeta, eggs, and salt until well combined.

Pour the cajeta mixture into the pre-made graham cracker crust.  Place pie on top of a larger cookie sheet to bake.  Bake at 350 for about 40 minutes or until the center of the pie no longer jiggles.

Remove pie from oven and let cool to room temperature.  Refrigerate for at least 2 hours before serving.  Top each slice with a dollop of whipped cream.  Enjoy!!!

Now head on over to Girlichef's blog to check out her amazing Spiced Maple Pecan Pie w/ Star Anise. 

16 November 2012

Holiday Pies: Cajeta Pecan Pie & Pay de Cajeta {She Made/Ella Hace}

Read more »

Atole de Nuez {She Made/Ella Hace}

It's beginning to feel a lot like Winter here in Mexico!  Even though the cold weather and I don't really get along, I love all of the hearty, comforting foods we crave to keep us warm, like soups and atoles.

Atoles are a traditional Mexican hot beverage made with milk and/or water and thickened slightly with cornstarch or masa harina.

In most tienditas and markets, you can buy little packets of flavored cornstarch to make atole.  But atoles taste even better when made from scratch with plain, unflavored cornstarch.  And they're just as easy to make.  And that's exactly what Girlichef and I decided to make for She Made / Ella Hace this month.

Atoles can be made in a variety of flavors like strawberry, guava, coconut, pineapple, cookie, cajeta (caramel) and even pumpkin pie.  My  favorite is Atole de Nuez (Pecan Atole).  A simple, creamy and frothy atole blanco (white atole), flavored with tiny pieces of toasted pecans.

Drinking a cup of Atole is like curling up on the couch with your favorite blanket.  It instantly warms you up inside and leaves you feeling happy and relaxed, oblivious to the cold, dreary weather outside.  The ultimate comfort beverage.

Atole is also the perfect drink to serve alongside your Rosca de Reyes.

Atole de Nuez
(Pecan Atole)

Ingredients:

• 1 cup pecan halves
• 5 cups milk
• 1/2 to 3/4 cup sugar
• 4 tablespoons cornstarch (aka cornflour)
• 1/2 teaspoon almond or pecan extract (optional) 

Directions:
Toast the pecans in a small skillet over medium heat or 2 to 3 minutes, being extra careful not to burn them.

Puree the pecans in a blender with 4 cups of milk.

Heat the pecan milk in a 2-quart saucepan over medium heat, stirring constantly, until very warm.  (If you don't stir the atole constantly, the pecans with settle at the bottom of the saucepan and burn, which will result in a horrible tasting atole.)  Reduce heat to low and stir in the sugar.  Combine the cornstarch and the remaining cup of milk and pour into the hot milk.  Continue to simmer, still stirring constantly, over low heat until the mixture thickens.  Remove from heat.  If you want a stronger, nuttier flavor, stir in the almond or pecan extract.

Ladle into mugs and garnish with a pecan half.  Enjoy!!!

Be sure to check out Girlichef's Vanilla-Almond Atole!

06 January 2012

Atole de Nuez {She Made/Ella Hace}

Read more »

Nutty for Bread Pudding {Pecan Pie Bread Pudding}

Last Wednesday marked the beginning of Cuaresma (Lent).  Here in Mexico, many people observe Cuaresma by abstaining from meat on Fridays and Holy days such as Ash Wednesday.

It is during this time that we enjoy a meat-free gastronomical extravaganza.  Everything from Tortitas de Camaron (Shrimp Cakes) in Mole Ranchero, Coctel de Camaron (Shrimp Cocktail), Soy Ceviche, Rajas con Crema to the most popular dish of Cuaresma...Capirotada.

Capirotada is a Mexican Bread Pudding, made with bolillo rolls, raisins and nuts, bathed in a piloncillo-cinnamon syrup and topped with melted cheese.  It is a rich and delicious dessert that is synonymous with Cuaresma.  Very much like American Thanksgiving and turkey.

That said, I rarely make Capirotada.  My suegra makes enough for the entire family every week during Cuaresma.

Since suegra always shares her Capirotada with me, I like to prepare different bread pudding recipes to share with her.  And that is where today's recipe comes in.

As soon as I saw it on the King Arthur Flour blog, I knew that I was going to try it during Cuaresma.  It was two of my favorite desserts rolled into one...Pecan Pie Bread Pudding.  Oh.  My.  Goodness.

I did make a couple of changes, like using bolillo rolls instead of white bread.  And because the original recipe calls for Pecan Pie filling in a jar, I used my favorite Pecan Pie recipe, minus the pie crust.  The original recipe also suggests to double the filling recipe so that you're using a total of 6 eggs.  I didn't double the filling only because Hubby and the kiddies aren't fond of very wet bread pudding.  Although, I'm sure it would be absolutely sumptuous with double the filling.

Hubby and the kiddies loved this bread pudding so much, that they gobbled it all up before I was able to share some with my suegra.  No problem, because I will definitely be making this recipe again.   

Pecan Pie Bread Pudding 
(recipe adapted from King Arthur Flour)

Ingredients:
4 bolillo rolls
1/2 cup brown sugar
1/3 cup melted butter
1 cup maple syrup or corn syrup
1/2 teaspoon salt
3 eggs
1 cup pecan halves

Directions:
Cut bolillo rolls into bite-size pieces.  I like to leave them uncovered on the counter for an hour before starting, so they have a chance to dry and don't become to soggy when the liquid is added.

 

Place bolillo cubes in a large bowl; add pecans and toss lightly.

In medium bowl, whisk together the melted butter, maple syrup, eggs, sugar and salt until well combined.  Pour mixture over bread cubes and stir gently until even coated.

Transfer the bread pudding mixture to a generously greased 9-inch baking dish.  Bake at 350F for 35 to 40 minutes.

Remove from oven.  Enjoy!!! 

13 March 2011

Nutty for Bread Pudding {Pecan Pie Bread Pudding}

Read more »

Pay de Nuez {Pecan Pie}

Just in time for Thanksgiving... Classic pecan pie made with maple sryup in a masa harina crust.

With Thanksgiving just days away I thought now would be as good as time as any to share my recipe for Pecan Pie. For me Pecan Pie is a must at Thanksgiving, along with Pumpkin Pie. Other desserts and pies are more than welcome at our dessert table, just as long as there's also pumpkin and pecan pie.

23 November 2009

Pay de Nuez {Pecan Pie}

Read more »

Lemon-Pecan Cinnamon Rolls

Every so often, we take a day off and head to the ranch. My favorite thing about going to the ranch, is getting to use the rustic clay oven. Everytime we go, I prepare a yeast bread recipe. Our last outing, was on Easter Sunday, and I prepared these wonderful Lemon-Pecan Cinnamon Rolls.

Now, I know that a lot of people are afraid to make a yeast dough recipe, because they can be too complicated, especially since the liquid involved needs to be a certain temperature. But, fear not! In most cases, you can use hot tap water. If the liquid required involves milk and melted butter, just heat in a medium saucepan until the butter has melted, then remove from the heat. In the 15 years that I have been preparing yeast dough, I have never used a thermometer, and have never messed up a recipe. So, if I can do it, so can you!

Lemon-Pecan Cinnamon Rolls

For the dough:

• 6 cups all-purpose flour
• 1/2 cup sugar
• 2 envelopes instant yeast*
• 1-1/2 teaspoons salt
• 1-1/4 cups water
• 1/2 cup milk
• 1/3 cup butter or margarine
• 2 eggs

For the filling:

• 3 tablespoons butter or margarine, melted
• 1 cup sugar
• 2 tablespoons grated lemon zest
• 1 tablespoon ground cinnamon
• 1 cup coarsely chopped pecans

Lemon Glaze:

• 1 cup powdered sugar
• 1 to 2 tablespoons of fresh lemon juice

Directions:

In a large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter, just until butter has melted. Gradually add to flour mixture. Beat 2 minutes, at medium speed with an electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turn greased side up and cover with plastic wrap. Let dough rest 45 minutes in a warm place.

Divide dough in half. Roll each half into a 20 x 10-inch rectangle; brush with half of the melted butter. In a small bowl, combine remaining filling ingredients; sprinkle half on dough. Beginning at shorter side*, roll up tightly, pinching seams to seal. (See picture)

*(Note: I rolled up the dough from the longer end just to yield more rolls.)

Cut each log into 10 equal pieces. Arrange loosely, cut side up, on greased baking sheet. Cover and let rise in warm, draft-free place until doubled in size, about 1 hour. Bake in a conventional oven at 375ºF for 20 to 25 minutes or until done. Remove from oven; drizzle with Lemon Glaze. Enjoy!!!

Lemon Glaze:
In a small bowl, combine powdered sugar and lemon juice. Stir until smooth.

Yields 20 rolls

*Note: You can substitute quick active dry yeast for the instant yeast.  Just dissolve the yeast in the hot water and let set for 10 minutes before adding it to the flour mixture.

With Love,
Leslie Limon

18 April 2009

Lemon-Pecan Cinnamon Rolls

Read more »