For Foodie Friday, I am posting one of my very favorite recipes-Cranberry-Pecan Chicken Salad. I found this recipe by chance in Southern Living 2005 Annual Recipes when I was getting ready for my niece's baby shower, and it is definitely a keeper. I use it all the time.
Here are the ingredients:
8 cups chopped cooked chicken
3 celery ribs, chopped
5 green onions, thinly chopped
1 1/2 cups toasted pecans, chopped into small pieces
1 6 oz. package sweetened dried cranberries
1 cup mayonnaise
1/2 cup honey mustard dressing
Stir all ingredients together. Season to taste with salt and pepper. Cover and chill in the refrigerator for up to 3 days.
Sometimes, I add more mayo and honey mustard dressing. I also chop the cranberries into smaller pieces.
And here is the finished product.
This chicken salad can be served on croissants or on a lettuce leaf. The secret ingredient is definitely the honey mustard dressing. It is great for a luncheon, when company comes, or just anytime! Yum-Yum!
I hope I will be able to join you next week. I must begin my marathon cookie baking for my Open House at the store in November. Join Michael at Designs by Gollum for more Foodie Friday fun.