Cranberry-Pecan Chicken Salad

recipe
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.

Yield:

Makes 6 to 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes

Ingredients

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

Preparation

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.

Note:

November 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note