Chicken-and-Broccoli Salad

Southern Living
Makes 6 servings


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1/2 cup chopped pecans
1 cup mayonnaise
3 tablespoons sugar
2 tablespoons cider vinegar
4 cups chopped cooked chicken
2 cups finely chopped fresh broccoli
1/2 cup diced red onion
1/2 cup sweetened dried cranberries
Salt and pepper to taste
1/3 cup chopped cooked bacon


Total: 23 Minutes

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Whisk together mayonnaise, sugar, and vinegar in a large bowl. Stir in chicken, next 3 ingredients, and pecans. Add salt and pepper to taste. Sprinkle with bacon just before serving.

Created date

June 2010