Fruity Chicken Salad with Cinnamon Raisin Bread & Week 38 Pregnancy Update

by Divine Domesticity on May 27th, 2009

Greetings from pregnancy land! I will be 38 weeks along this Friday, which is when I am scheduled to go in for my next sonogram to find out if this baby is still transverse (sideways) or if he has moved into some other silly position. If he is sideways or breach, we'll go ahead and schedule a c-section for next week I am guessing. Woo boy! I am so not ready! 

I had really hoped to go into labor on my own by now and be able to try for a VBAC, but so far it doesn't look like it is in the cards. Your second child, they tell me, is often larger than your first. Well, my first was almost 10 pounds! She was just too big and I ended up with an emergency c-section with her, and she initially had scary breathing problems because of my horrendous 25 hour labor. My terrible birth experience with her does leave me leaning towards wanting to do a c-section with baby #2, but we'll see what ultimately happens. 

I will be sure to update with a quick note when there is news.

So, onto the food. I have SO MANY recipes that I've made the last few months, but I don't have any pictures to go with them. My apologies for that, but my kitchen has essentially been packed away in boxes for the past 2 years, and that does make it a challenge.   

This Fruity Chicken Salad is a great treat to keep stashed in the fridge during the week when you need something quick to fill you up. I often eat chicken salad with crackers in a pinch. I also love to add curry powder and any kind of chutney/preserves to give things a twist, but listed below is a non-curry/non-chutney chicken salad.

I saw on television a few weeks back that a cafe used cinnamon raisin bread for their chicken salad sandwiches. I have paired my fruity chicken salad recipe with cinnamon raisin bread here, but if you feel that would be too much sweetness for you, go for a hearty bread or croissant instead. Enjoy!

Fruity Chicken Salad with Cinnamon Raisin Bread

Makes 4-6 servings

3 cups cooked chicken, diced, seasoned very well with salt and pepper
1 cup celery, thinly sliced (I omitted)
1/2 cup onion, minced (I used a blend of dried, minced regular onions and green onions)
2 tablespoons lemon juice
1/4 cup mayonnaise
1/4 cup dried cranberries, my addition, not called for in original recipe
1 cup seedless grapes, sliced
1 (11 ounce) can mandarin oranges, drained
1/2 cup pineapple pieces, my addition, not called for in original recipe
1/2 cup toasted sliced or whole almonds
Bread of choice - I recommend croissants or cinnamon raisin bread for a special treat, toasted or regular
Salt and pepper to taste

1. In a large salad bowl blend together chicken, celery, onions, lemon juice, mayo, dried cranberries and grapes. Season with salt and pepper to taste. Refrigerate 4 hours or overnight.

2. Just prior to serving add oranges, pineapple, and almonds, tossing gently to avoid breaking the oranges.

3. Serve with bread of choice.

Recipe adapted from