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!

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©La Cocina de Leslie

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Papaya Agua Fresca

Vibrant and refreshing agua fresca made with fresh papaya.

Fresh papayas are one of the fruits I like to always have on my kitchen counter. Not only are they flavorful, papayas are also packed with antioxidants, minerals, and vitamin C. Like most fruits, we love to eat papaya topped with Tajín (a chile-lime flavored seasoning salt) and fresh lime juice. But papaya also makes for an incredibly refreshing agua fresca perfect for helping you stay cool in the hot summer months.

You should also know that the seeds of the papaya are totally edible. If you've never tried them, puree some of the seeds with the papaya to add a light peppery undertone to your agua fresca.

Yield: 8 servingsAuthor: Leslie Limón

Agua Fresca de Papaya

Vibrant and refreshing agua fresca made with fresh papaya.

prep time: 10 MINScook time: 2 hourstotal time: 2 hours and 10 mins

INGREDIENTS:

• 2 cups ripe papaya, cut into bite-size pieces
• 6 cups water, divided
• 1/3 to 1/2 cup granulated sugar
• Ice

INSTRUCTIONS

1. Puree the ripe papaya with 3 cups of the water in a blender until smooth. Pour mixture into a 2-quart pitcher. Add enough of the remaining water to fill pitcher. Sweeten agua fresca with granulated sugar to taste.
2. Refrigerate agua fresca at least 2 hours before serving. Serve over ice. Enjoy!

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©La Cocina de Leslie

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Comfort Food Classics: Potato Salad

The creamy potato salad that we remember and love from our childhood with a spicy kick!

The 4th of July is upon once again. And as I've said many a times before, you can take the girl out of the US, but you can't take away her love of American holidays. Growing up, the 4th of July meant fireworks, cookouts with family and friends, and Old Glory waving in the wind. Most summers, we spent the weekends camping in the mountains of SoCal, and on the 4th of July the RV park hosted a huge potluck for all of its members. My mom, who worked at the RV park, was behind the grill firing up hot dogs, hamburgers, and BBQ ribs. Beside her were what seemed like endless trays of coleslaw, corn on the cob, macaroni and cheese, macaroni salad, several varieties of chips, and plenty of classic potato salad.

The potato salad was one of my favorites because it was chock full of bacon, and I was always so happy when mom brought home leftovers. I mean, who doesn't love bacon?! I still love that potato salad I remember from my childhood and continue to make it, although I've added a few ingredients like Mexican crema for extra creaminess and serrano chiles for a spicy kick. This classic potato salad with hard-boiled eggs and bacon is perfect for a weekend barbecue, or when you're feeling a little homesick for good old-fashioned American food.

To help you save time in the kitchen, make this salad the day before and let it chill in the refrigerator overnight.

Yield: 8 servingsAuthor: Leslie Limón

Classic Potato Salad

Creamy potato salad that we all know and love with a spicy kick!

prep time: 15 MINScook time: 2 hourstotal time: 2 hours and 15 mins

INGREDIENTS:

• 3 celery ribs, diced
• 1/2 medium red onion, finely chopped
• 2 to 3 serrano chiles, finely chopped
• 2/3 cup mayonnaise
• 1/3 cup Mexican crema
• 1 tablespoon classic yellow mustard
• 6 medium potatoes, peeled, diced, and cooked
• 4 hard-boiled eggs, peeled and chopped
• 8 oz. bacon, cooked and crumbled
• 1/4 cup fresh cilantro, finely chopped

INSTRUCTIONS

1. Mix together the celery, onion, serrano chiles, mayonnaise, Mexican crema, and mustard in a large bowl. Stir in the cooked potatoes, hard-boiled eggs, crumbled bacon, and chopped cilantro until well combined; season with salt and black pepper to taste. Cover potato salad with plastic wrap. Refrigerate for at least 2 hours before serving. Enjoy!

http://www.lacocinadeleslie.com/2017/07/classic-potato-salad.html

© 2009-2017 La Cocina de Leslie

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