Cranberry Chicken Salad Pinwheels
Cranberry Chicken Salad Pinwheels are perfect for any occasion but are exceptional for parties. Â This is a perfect make ahead party food that everyone will love. Â It is a light and refreshing appetizer that is packed with flavor. Â It is perfect for birthday parties, bridal showers, baby showers, brunch, lunch, garden parties, tea parties and pretty much anything you can think of. Â I also like to make this in the summers as a light meal. Â You can make this the day before and then just slice it up when you are ready to serve.
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Ingredients
- 4 cooked chicken breasts
- 1/4 cup of Miracle Whip Light
- 1/4 cup of sour cream
- 3 celery stalks (finely chopped)
- 1 1/2 minced garlic gloves or 1 1/2 teaspoons of minced garlic
- 1/4 cup red/purple onion (finely chopped)
- 1/4 cup of Craisins or freeze dried cranberries
- Any Firm lettuce – like Romaine, Iceberg, Green Leaf
- Seasonings for chicken – garlic powder or granulated garlic, coarse black pepper and adobo seasoning (optional)
- Olive Oil
Supplies
- Mini food chopper
- Baking pan
- Foil
- Measuring spoons
- Measuring cups
- Sandwich spreader
- Serrated knife/Bread knife
- Clear plastic wrap
Directions For Cranberry Chicken Salad Pinwheels
- To bake the chicken, cover the chicken with olive oil and then season with pepper, garlic powder and Adobo seasoning. Pre-heat the oven to 350 degrees Fahrenheit. Then place in a baking dish and cover with foil and bake for 45 minutes -1 hour or until cooked.
- Allow the chicken to cool and then chop or pull cooked chicken into small pieces and then set in a large bowl.
- Mix together the mayonnaise and sour cream and then add in the chicken. Â You may need to add more after you mix everything if your chicken breasts were really large. Â Just add one Tablespoon at a time, until desired consistency.
- Roughly chop all the veggies and add them to the mini chopper. Â Then add on top the dried cranberries and pulse in the food processor or mini chopper. Â Be careful not to over chop the veggies, you want them finely chopped but not watery.
- Next, add in the chopped celery, onion, garlic and dried cranberries to the chicken mixture and mix well.
- Then spread the mixture on the burrito and add lettuce to the bottom quarter of the burrito.
- Then roll the burrito tightly and wrap it clear plastic wrap and place in the fridge.
- Chill for at least 3 hours or overnight. Â Then remove the plastic wrap and slice in 1 inch slices and place on a serving platter. Â They are ready to serve! Â These are perfect for lunch kits as well.
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