Add sweetness and crunch to a traditional chicken salad recipe with sweetened dried cranberries and toasted pecans. It's a great way to use leftover or rotisserie chicken and perfect for a light lunch or brunch menu.
Stir together 8 cups chopped cooked chicken; 3 celery ribs, diced; 5 green onions, thinly sliced; 1 1/2 cups chopped, toasted pecans; 1 (6-ounce) package sweetened dried cranberries; 1 cup mayonnaise; and 1/2 cup Sweet-Hot Honey Mustard. Season with salt and pepper to taste. Cover and chill up to 3 days.
I used high protein firm tofu (Trader Joe's), crumbled and sauteed in a bit of oil until crispy, then coated with Bragg's liquid aminos and nutritional yeast to make it flavorful, in place of chicken and Vegenase instead of mayo to make this vegetarian/vegan. It was delicious. I only had one green onion and didn't feel like it needed more. I used about 1/4 cup Trader Joe's aioli garlic mustard sauce for the mustard and it was perfect. Also added about a tablespoon of fresh thyme because I had it.
I made this today (well, I actually started it last night by cooking and shredding the chicken and chopping the pecans) for my bunco group luncheon. OMIGOSH!! It's FABULOUS! I mostly made it by the recipe except I used a little pot of store-bought sweet hot mustard and I discovered my dried cranberries were not sweetened, so I threw them into a Ziploc bag with a couple of tablespoons of sugar and shook. Sweet and a tad spicy...delicious!!