Cranberry Chicken Salad

Thanksgiving. The whole family under one roof for the first time since Christmas, which was the last time we were all together and also the last time I felt whole, though I didn't know to call it that then. Travis drove up from across town with Jolene — they've been married seven months now and she's already learned that the way into this family is through food, which means she brought a sweet potato casserole with pecans on top that was better than it had any right to be. Amber came from her apartment near the hospital, still in scrubs because she'd worked a half shift that morning because nurses don't get holidays, they get time-and-a-half. Clay came last, quiet, sober, carrying a two-liter of Coke like it was a bottle of wine.

I got the sage right this year. Betty's cornbread dressing, assembled Thursday morning at six AM because dressing needs four hours — two to set and two to bake — and I wasn't sleeping anyway because my back woke me at four with its daily editorial. The turkey was nothing fancy: brined overnight, rubbed with butter and salt and pepper, roasted low and slow. I made gravy from the drippings, mashed potatoes from the five-pound bag Connie peeled because I can't stand long enough to peel five pounds of potatoes and that fact made me angrier than it should have. Green beans from a can because Betty used canned green beans and I will not apologize. Cranberry sauce from a can because that's the only kind Clay will eat and he's eating, which is what matters.

Betty called from Evarts during dinner. Dale held the phone to her ear and she talked to each of us in turn — Travis first because he's the one she worries about least, then Amber because Amber makes her proud, then Clay because Clay makes her pray, then me because I'm the one she trusts to tell her the truth. She asked if the dressing was right this year. I said yes ma'am. She said it's the sage. I said I know, Mama.

After dinner Clay helped me wash dishes. He washed, I dried, because drying doesn't require bending. He said the food was good, Dad. I said it was Betty's food, I just warmed it up. He said that's not nothing. He's right. Warming up what someone gave you and passing it on — that's not nothing. That might be everything.

I bought an extra can of cranberry sauce this year, the jellied kind, because Clay was coming and that’s what Clay eats. He didn’t ask me to, I just did it — same as I brined the turkey and got the sage right and started the dressing at six in the morning. In the days after Thanksgiving, when the house got quiet again and the leftovers needed to become something else, this cranberry chicken salad is what I turned to: a little sweet, a little sharp, something you can make gently and eat without ceremony. It felt right for a week like that one.

Prep Time: 15 min | Cook Time: 0 min | Total Time: 15 min | Servings: 6

Ingredients

3 cups cooked chicken breast, shredded or chopped (leftover roast or rotisserie works well)
1/2 cup dried cranberries
1/2 cup celery, finely diced (about 2 stalks)
1/3 cup red onion, finely diced
1/2 cup mayonnaise
2 tablespoons plain Greek yogurt
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and black pepper to taste
1/4 cup toasted pecans or walnuts, roughly chopped (optional)
Fresh parsley, chopped, for garnish

Instructions

Prep the chicken. Shred or chop cooked chicken into bite-sized pieces and place in a large mixing bowl. Leftover roast turkey or chicken works just as well here.
Add the mix-ins. Add dried cranberries, celery, and red onion to the bowl. Stir gently to distribute evenly.
Make the dressing. In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, and garlic powder until smooth.
Combine. Pour the dressing over the chicken mixture and fold together until everything is evenly coated. Season with salt and pepper to taste.
Add crunch. If using, fold in the toasted pecans or walnuts just before serving so they stay crisp.
Chill and serve. Serve immediately on sandwich bread, croissants, or over lettuce, or cover and refrigerate for up to 3 days. Garnish with fresh parsley if desired.

Nutrition (per serving)

Cranberry Chicken Salad — The Cranberry Sauce Clay Will Actually Eat