Chicken Salad with Nuts & Berries

Does your cooking change with the season? Mine does, and I’m not just talking about switching from summery salads and grilled meals to soups and stews, but also changing up favorite dishes to make them more seasonally appropriate. So, in the same way in which squirrels gather up nuts and berries for the long winter ahead, I do the same, adding them to lighter dishes to make them extra hearty, and thus created this satisfying, nutritional, absolutely delicious chicken salad recipe.

Chicken Salad with Nuts & Berries

Yield 8 servings

3/4 - 1 cup mayonnaise

1 teaspoon curry powder

1 teaspoon minced garlic

3/4 teaspoon salt

Pinch of cayenne pepper

1/4 cup Chardonnay

1/4 cup shelled pistachios, rough chopped

1/4 cup pecans, chopped and toasted

1/4 cup cashews, chopped

1/4 cup raisins

2 Tablespoons dried cranberries

2 Tablespoons Melissa’s dried aronia berries

1/2 cup minced red onion

1/2 cup diced celery

4 boneless, skinless chicken breasts, roasted,

cut into 1/2-inch cubes

Grapes, for garnish

In a large bowl whisk together mayonnaise, curry powder, garlic, salt, pepper, and chardonnay. Using a rubber spatula, gently fold in nuts, fruits, onion, and celery. Gently fold in chicken. Cover and refrigerate for at least one hour or overnight, to allow flavors to meld.

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