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.
Southern Living NOVEMBER 2005
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.
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