cranberry chicken salad pinwheels.

I even have your appetizers covered for this year!

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A simple chicken, cranberry, and pecan salad, but dressed to impress!

Aka: it’s wrapped in a spinach tortilla to complement the dried cranberries  inside for the traditional red + green Christmas colors.

Aka: it’s the perfect accompaniment to your next holiday gathering.

I made a salad similar to this last year, but used leftover Thanksgiving turkey instead of chicken and walnuts instead of pecans.   I also baked it into crescent rolls laid out to the shape of a holiday wreath and served it for dinner.  The combination of flavors just screamed holiday to me, so I knew I wanted to make it again.

However, this time I wanted to make it in the form of an appetizer.  Especially because I have a few more holiday events to go to this year and this is the perfect way to share this recipe.

Plus – I’m always in need of something other than desserts to take.

So, on the third day of Christmas, I’m sharing with you: cranberry chicken salad pinwheels!

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This recipe can even be made in advance.

Actually, it’s preferred that you make it in advanced.  So that you can refrigerate the roll for a coupe of hours before slicing into 1/2 inch pieces and creating your little pinwheels.

You also want a good, sharp knife.  Something I always seem to lack.  This will ensure the pinwheels don’t crush when you slice them.

Not going anywhere for the holidays?

Don’t fret.  You can treat yourself and make this for lunch.

I totally did that, as well.

And ate the product three days in a row.

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Cranberry Chicken Salad Pinwheels

makes 3 rolls

  • 2 c. shredded chicken
  • 1/4 c. + 2 tbsp. mayo (I prefer Dukes because it has no added sugar)
  • 2 tsp. Dijon mustard
  • 1/4 tsp. ground pepper
  • 1/2 c. + 3 tbsp. dried cranberries, divided
  • 1/2 c. chopped pecans
  • 1 c. shredded Swiss cheese
  • 3 spinach tortillas

In a bowl, add the shredded chicken, mayonnaise, Dijon mustard, ground pepper, 1/2 c. dried cranberries, pecans, and Swiss cheese and mix together.  Once thoroughly combined, spread the chicken mixture evenly onto the three spinach tortillas.  Sprinkle 1 tbsp. of cranberries onto the spread out chicken salad and roll the tortilla up tightly.  Once rolled, wrap it in plastic wrap, and refrigerate for a couple of hours or overnight.  Right before serving, unwrap the roll from the plastic wrap, and slice the roll into 1/2-inch rounds.

Bring on the holiday parties!

Also, don’t forget to enter the giveaway I’m hosting right now, where ONE lucky winner will win every gift from the twelve days of Christmas gifts!

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