Southern Honey-Chicken Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is the best chicken salad I've ever made. It's a little fancier than my 'regular' chicken salad, and it's a nice presentation with whole grain crackers (like the Kashi crackers) or put a scoop on a large spinach leaf. Great for a brunch event. The different textures of the ingredients and the sweet dressing make a great combination. I found this recipe in The 2006 Southern Living Annual Recipes collection, hence the Southern name. Enjoy! Ingredients:
4 cups chopped cooked chicken |
3 celery ribs, diced (about 1 cup) |
1 cup sweet dried cranberries, coarsely chopped |
1/2 cup toasted pecans, coarsely chopped |
1 1/2 cups light mayonnaise |
1/3 cup honey |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. NOTE: For the chicken, I use 4 boneless, skinless chicken breasts, baked. You can also use a rotissiere chicken or left-over baked chicken.
2. Toast the pecans lightly in a dry frying pan over medium-low heat or in a 350 degree oven for about 15 minutes. Set aside.
3. Combine first 4 ingredients (chicken, celery, cranberries, and pecans).
4. Whisk together mayonnaise and next 3 ingredients until mixed.
5. Add to chicken mixture, stirring gently until combined.
6. Garnish with additional pecans, if desired.
7. Chill 1-2 hours before serving with crackers or on individual salad greens.
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