Cranberry Pecan Chicken Salad

There are no proportions indicated, as everyone will want to make it to their taste. For instance, I like mine on the dry side, so I don’t add a ton of mayonnaise. I do like lots of pecans and craisins, though. Don’t leave out a dab of mustard. It adds that shot of something extra that ties together the salad and keeps it from being bland.

2 Servings

leftover roasted Chicken*, diced
Celery, diced
Dried Cranberries (Craisins)
Toasted Pecans**, roughly chopped
1 tsp. Yellow Mustard
Salt, to taste
freshly ground Black Pepper, to taste

  1. Mix ingredients together.
  2. Serve mounded on lettuce leaves (my favorite) or make into a sandwich.

*Roasted Chickens from the grocery store are wonderful for this recipe.

**Don’t skip this step. Toasting the pecans makes all the difference in the world. Here is how to do it. Make extras! They are good eating.

Toasted Nuts

  1. Beautiful Pecans

    Spread desired quantity of nuts on a cookie sheet and toast in the middle of a 375° oven for 5 to 10 minutes, depending on the size and shape of the nuts. Stir occasionally, just until lightly browned and just fragrant. Watch nuts carefully, as they burn easily. If they smell strongly, they are most assuredly burned.

  2. Spread out nuts to cool completely. Toasted hazelnuts are better skinned. Rub warm hazelnuts vigorously in a paper towel until most of the outer skins come off.
  3. Alternatively, you can coat a skillet with a small amount of oil or butter and toast over low heat. Stir constantly until lightly browned and fragrant.

from Max

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