Miranda Lambert has been a gourmet from the start.
“Every song I write, and almost every memory I have, revolves around a table,” says the Grammy winner.
In this week’s PEOPLE Cooking episode, where she guest-edited for the promotion of her new cookbook, Did you eat? (Out of April 25), Lambert shares some of her best kitchen tips and many of the personal takeaways like this one from her mom, Beverly.
“Mom’s chicken salad is one of those formative meals in our house that always pleases the crowd,” says the country star, who is married to her husband, Brendan McLoughlin.
Walnut and Cranberry Chicken Salad
2 cups shredded cooked rotisserie chicken or other leftover cooked chicken, cut into small pieces
1 cup finely chopped celery and leaves (about 3 stalks)
6 oz. sharp Cheddar cheese, grated (about 1 1⁄2 cups)
3⁄4 cups chopped roasted walnuts or toasted sliced almonds
1⁄2 cup candied dried cranberries
3⁄4 cups mayonnaise, plus more as needed
1⁄4 tsp. celery seeds (optional)
8 (1 1⁄4-oz.) slices of multigrain bread
In a medium bowl, mix chicken, celery, cheese, walnuts, and cranberries. Add mayonnaise and celery seeds, if using, to the chicken mixture. Toss until evenly coated, adding more mayonnaise if needed. Divide equally into 4 bread slices; Top it off with the remaining slices. Serve now.
service: 4
active time: 15 minutes
Total time: 15 minutes