Chicken Salad with Tangerines and Red Onions Recipe

The Hale Groves Team


3 Hale Groves tangerines
2 cups cooked chicken, coarsely chopped
1/2 cup chopped celery
1 small red onion, chopped
1/4 cup chopped parsley


3 ounces cream cheese, at room temperature
1/2 cup mayonnaise
1 tablespoon prepared horseradish
1/4 cup milk
salt and freshly ground black pepper


Peel the tangerines. Scrape the pith from them and finely chop enough peel to make 2 tablespoons. Reserve. Separate the tangerine sections and remove any pith or seeds. Halve each section and place in a bowl with the chicken, celery, onion, and parsley. To make the dressing, combine all ingredients in the bowl of a food processor or blender, and pulse on and off a few seconds until thoroughly combined. Gently toss the chicken mixture with the dressing. Chill until ready to serve. Serve on any kind of lettuce or whole-grain bread. Garnish with reserved peel.

YIELD: 4 servings
Preparation time: 30 minutes

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