I don't know what is about Fall, but I start to crave dried cranberries. I know that's weird. But, in this chicken salad recipe, they fit perfectly as a great tart ingredient.
Cranberry Almond Chicken Salad
2 cups shredded, cooked chicken (rostisserie, boiled, baked, roasted, etc)
1/2 c dried, reduced sugar cranberries (aka craisans)
1/4 c sliced almonds
1 TBSP minced onion
3/4 c mayonnaise
1/4 c apple juice
1 1/2 tsp Kosher salt
3/4 tsp ground black pepper
In a bowl, mix together shredded chicken, dried cranberries, almonds and onions. In a separate bowl, whisk together mayo, apple juice and seasonings. Pour sauce over the chicken mixture and stir until well coated. Let chill, covered, in the fridge for 1 hour. Serve alone or on a croissant, or on your favorite bread.