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    Cranberry Pecan Chicken Salad


    Source of Recipe


    Ken

    Recipe Introduction


    This is a great salad for your guests at a holiday luncheon. Also great for the evening meal.

    List of Ingredients




    48 Ounces Boneless, Skinless Chicken Breasts
    4 Green Onions, Thinly Sliced
    3 Celery Ribs, Diced
    6 Ounces Sweetened Dried Cranberries
    1/2 Cup Chopped Pecans, Toasted
    3/4 Cup Mayonnaise
    1/2 Cup Honey Mustard
    Lettuce Leaves For Garnish (Optional)

    Recipe



    Place chicken in cold water to cover in a Dutch oven. Bring to a boil over medium-high heat; reduce heat, and simmer 20 minutes. Remove chicken, and let stand 30 minutes to cool; dice chicken. Stir together chicken, sliced onions and next 5 ingredients in a large bowl. Cover and chill at least 1 hour or until ready to serve, garnish if desired. Makes 8 one cup servings.

 

 

 

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