Recipe(tried): Cornery Bakery D.C. Chicken Salad

CORNERY BAKERY D.C. CHICKEN SALAD
(copycat recipe)

I think I've concocted a chicken salad that's as close as possible to Corner Bakery's!! There are a few things that really make theirs unique: they roast their chicken, perhaps a whole one (I had some dark meat in mine!), and they have a unique dressing. To keep from getting that dressingy taste, make it the night before and refrigerate in an airtight container.

I used boneless skinless breasts, but roasted them on a broiler pan in the oven with olive oil, salt and fresh-cracked pepper and put fresh parsley sprigs on top. When cooked, refrigerate them until they're cool. You may also be able to use a rotisserie chicken without all the skin and fatty parts.

Here's what went in it (all vegetables & apples are finely chopped):

3 to 4 chicken breasts, chopped into small pieces
about 1/3 small red onion
2 ribs celery
1/2 GRANNY SMITH apple (not golden delicious)
Small handful of CURRANTS (they're smaller and have a less pruney taste than raisins. Golden raisins work well if you can't find them)
Slivered roasted almonds (I had to get the 1.5 oz "Blue Diamond" snack bag and chop them)
Dressing as follows -- mix and use enough to moisten. I didn't precisely measure this!

DRESSING:
The trick is to use half mayonnaise & half Miracle Whip Salad Dressing. I used about two large spoonfuls of each. To this add 2-3 tablespoons of apple cider. I used the more authentic, thicker cider you can find in the produce section. Add a dash of salt, then mix well until blended. Mine was about the consistency of yogurt. Fold into the salad mix until it's the right consistency.

I also added chopped red grapes to mine, but that's not in the original recipe... it's up to you whether you want to add to it or not! Enjoy on a hearty wheat bread or a fresh country white sourdough bread with green leaf lettuce!