Cranberry Pecan Chicken Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is a combination of a couple of chicken salad recipes we have enjoyed, also - had leftover chicken from a rotsserie chicken we had for dinner this evening and with the heat wave we're still experiencing here in Southeast GA, this recipe works well for a cool lunch on a hot day. Ingredients:
3 cups diced boneless skinless chicken |
1 stalk celery, chopped |
1/4 cup dried cranberries |
1/4 cup pecans, chopped |
1/4 cup light sour cream |
1/4 cup mayonnaise (made with canola oil preferably) |
3 teaspoons lemon juice (fresh squeezed preferable) |
1/8 teaspoon poultry seasoning |
salt & pepper |
Directions:
1. Cut up cooked chicken into bite size cubes – should be enough to fill 3 cups & place in large bowl. Add dry seasonings, celery, dried cranberries, and pecans – toss with hands so as not to break up chicken cubes.
2. In a small bowl, mix together the mayonnaise, sour cream, and lemon juice with small wire whisk & add to chicken mixture – gently toss all ingredients together and chill until ready to serve.
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