Cranberry-Pecan Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This recipe came from a Southern Living book that a dear friend from Alabama gave me.Anne thanks so much for this recipe. I have taken this to work and all that tried it ask for the recipe.My neice Krystal likes it so much she asked me to serve it at her wedding reception. Ingredients:
1 (48 ounce) package , boneless skinless breast |
4 green onions, thinly sliced |
3 celery ribs, diced |
1 (6 ounce) package dried cranberries |
1/2 cup chopped pecans, toasted |
3/4 cup mayonnaise |
1/2 cup honey mustard |
Directions:
1. Place chicken in cold water to coverin a dutch oven. Bring to a boil over medium heat , reduce heat,simmer 20 minutes,remove chicken and let stand 30 minutes then dice chicken.
2. Stir together chicken,sliced onionsand the rest of the ingriedents in a large bowl. Cover at least 1 hour before serving.
3. Personal note I do not use the celery in mine.Personal perference.
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