CRANBERRY PECAN CHICKEN SALAD
Source of Recipe
Contra Costa Times
Recipe Introduction
Makes 4-6 sandwiches
List of Ingredients
2 cups small cubes cooked chicken breast, firmly packed
1/2 cup dried cranberries (you can substitute dried chopped cherries)
1/2 cup finely chopped celery
2 green onions, chopped
1/4 cup finely chopped green or yellow bell pepper
1/2 cup coarsely chopped toasted pecans (toast pecans by baking in
300-degree toaster oven until lightly brown -- about 4 minutes)
2 tablespoons mayonnaise
6 tablespoons fat-free or light sour cream
1/2 teaspoon paprika
1/2 teaspoon seasoning salt
Ground black pepper to taste
Recipe
1. Add chicken, cranberries, celery, onions, bell pepper and pecans to
medium bowl and toss together.
2. Add mayonnaise, sour cream, paprika and seasoning salt to small bowl and
stir until well blended.
3. Pour mayonnaise mixture over chicken mixture and stir together until
everything is well coated. Add black pepper to taste. Chill at least 1 hour.
Serve on whatever sandwich bread you desire. Dress up with lettuce and
thinly sliced tomato if desired.
Per serving (if 6 sandwiches per recipe served on whole-wheat bread):
401 calories, 24 g protein, 45 g carbohydrate, 13.5 g fat, 2 g saturated
fat, 43 mg cholesterol, 5.5 g fiber, 627 mg sodium. Calories from fat: 30
percent.
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