Stuffed Monster Heads
Crunchy Chicken and Fire Ant Salad
It is always a good idea to have a variety of great dishes that are portable on busy days, and Halloween is no exception. This salad works great on a buffet, but is also perfect tucked into a pita half or served on apple slices as an appetizer. For an easy variation, use dark raisins for some or all of the dried cranberries for Crunchy Chicken and Ant Salad.
3 cups cubed cooked chicken
2 celery stalks, chopped
1 cup dried cranberries
1 cup walnut pieces (optional)
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon garlic powder
salt and pepper
dash of orange or lemon juice
mayonnaise to taste
Mix all of the ingredients together, adding as much mayonnaise as you prefer. Chill for at least 1 hour and serve. If you are planning on storing the salad for a long time, add 3 additional tablespoons of mayonnaise after it is the perfect consistency for you to prevent the salad from drying out totally.
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