Whip up this simple and elegant chicken salad for a hearty lunch or lite dinner. With just the right amount of sweetness it’s a winner every time!
If your household is anything like mine you’ve probably always have a leftover rotisserie chicken or maybe a couple chicken breasts in the fridge from a previous meal. That’s usually when I gather up whats in the pantry and make a homemade chicken salad. The great thing about chicken salad is the versatility. Its mild and it takes on whatever flavors are around it. The key to this salad, and its prepared just the way I like, is not too much mayo and a fine chopping on your ingredients.
Ingredients:
- 2 cups chopped chicken
- 1/3 cup toasted pecans, chopped
- 1/4 cup dried cranberries
- 1 large celery stalk, finely diced
- 2 Tbsp fresh parsley, minced
- 2 Tbsp celery leaves, minced
- 1/3 cup mayo
- 2 Tbsp fresh lemon juice
- 1 Tbsp honey
- 1/2 tsp salt
- pepper to taste
Instructions:
- In a 350 degree oven toast chopped pecans in a single layer on a baking sheet for about 5-7 minutes. Set aside.
- In a medium bowl combine all ingredients.
- Stir together. I like to stir well and break up the chicken really fine and smooth. The more you stir the smoother it will be.
- You can enjoy immediately or store in the fridge for at least an hour as the flavors merry.
Cranberry Relish
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