Cranberry Pecan Chicken Salad
(printer friendly version)
1 pound chicken breast, cooked and cubed
1 cup celery
1 cup green onions
1 cup mayonnaise
2 TBSP Dijon mustard
2 TBSP honey
1/2 cup toasted pecans, chopped
1/2 cup Craisins
If you read the original recipe, featured here, you will find that they celery and green onions are cut by hand. My children do not enjoy large pieces of raw vegetables so I did this a bit differently. If I were single, or taking this recipe to an event I would follow Elizabeth's directions.
Chop celery and onions in processor, remove to mixing bowl. Add mayonaise, mustard and honey to processor and combine, pour into mixing bowl and stir well. If you have time and do not need to eat immediately, cover this and allow to cool and mix flavors in refrigerator, for a few hours. When ready to serve add pecans and Craisins and serve on lettuce of your choice or your favorite bread, or even a pita as Elizabeth recommends.
Note: If you are one of those who prefer less mayo in your salad increase the chicken to 1 1/2 or even 2 pounds.
This recipe is linked here: