Shakers American Café has been a favorite College Park breakfast and lunch spot for years. Its secret to longevity is serving good food made from scratch with quality ingredients. Greg Granda, who owns the salt-and-shaker themed restaurant with his wife, Terry, shared the recipe for his popular Cranberry Walnut Chicken Salad, which I think would be a great addition to a holiday buffet or served as a side at a dinner.
Granda said the parsley may be dried or freshly chopped — it’s up to you. The fun thing about making a dish like this is tasting it as you mix everything together and adjust the seasonings as you go. Just make sure you have enough left over after all your tastings.
Cranberry Walnut Chicken Salad
16 ounces cooked chicken breast,
1/4” – 1/2” dice (about 2 – 2 1/2 cups)
4 ounces diced celery
4 ounces chopped walnuts
4 ounces dried cranberries
1 cup mayonnaise
3 tablespoons dried parsley
2 tablespoons sugar
1 tablespoon salt
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon black pepper
1 teaspoon celery seed
Mix all ingredients well and let rest for 2 – 4 hours. Eat as is or between bread. Yields 6 sandwiches.
(Recipe from Greg Granda, owner of Shakers American Café.)
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