This ginger-garlic chicken salad was the biggest success of the bagel experiments — I would totally serve this either on a bagel (it was great on sesame) or wrapped in lettuce. Or honestly, just straight up on its own, or in a sandwich with a hearty French bread, etc….
Ginger-Garlic Chicken Salad, with Cashews and Cranberries
1. Make my regular ginger-garlic chicken (see Serendib Kitchen website for recipe).
2. When it’s cool, run through food processor with some mayo (maybe 1/2 – 1 c.?), careful to pulse and leave some shreds, rather than turning it into puree. Transfer to big bowl and clean out food processor bowl and blade.
3. Chop cashews in food processor, and then combine with chicken.
4. Add dried cranberries and stir to combine. (Sultanas would be more traditional, but I love both the color and the tang of the cranberries. V. autumnal!)