Cranberry Chicken Salad Pinwheels
Cranberry Chicken Salad Pinwheels are perfect for any occasion but are exceptional for parties. This is a perfect make ahead party food that everyone will love. It is a light and refreshing appetizer that is packed with flavor. It is perfect for birthday parties, bridal showers, baby showers, brunch, lunch, garden parties, tea parties and pretty much anything you can think of. I also like to make this in the summers as a light meal. 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. You may need to add more after you mix everything if your chicken breasts were really large. Just add one Tablespoon at a time, until desired consistency.
- Roughly chop all the veggies and add them to the mini chopper. Then add on top the dried cranberries and pulse in the food processor or mini chopper. 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. Then remove the plastic wrap and slice in 1 inch slices and place on a serving platter. They are ready to serve! These are perfect for lunch kits as well.
For another great recipe, try my Bacon Ranch Pasta Salad here: https://majorgates.com/recipes/bacon-ranch-pasta-salad/
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