Cranberry Chicken Salad
Source of Recipe
Southern Living
List of Ingredients
8 cups chopped cooked chicken
3 celery ribs, diced
5 green onions, thinly sliced
1 1/2 cups chopped, toasted pecans
1 (6-ounce) package sweetened dried cranberries
1 cup mayonnaise
1/2 cup Sweet-Hot Honey Mustard
Recipe
Stir together 8 cups chopped cooked chicken; 3 celery ribs, diced; 5 green onions, thinly sliced; 1 1/2 cups chopped, toasted pecans; 1 (6-ounce) package sweetened dried cranberries; 1 cup mayonnaise; and 1/2 cup Sweet-Hot Honey Mustard. Season with salt and pepper to taste. Cover and chill up to 3 days.
Yield: Makes 6 to 8 servings
Sweet-Hot Honey Mustard
Prep: 5 min., Cook: 12 min. This is a delicious complement to holiday ham and turkey. Spread it on a grilled chicken sandwich or over the crust of a quiche before adding the filling. Straight from the jar, it makes a bold and spicy dip for egg rolls. Look for bargains on packets of dry mustard at wholesale clubs and specialty markets, or order online at www.penzeys.com.
This recipe goes with Cranberry-Pecan Chicken Salad
2 cups sugar
1 1/2 cups dry mustard
2 cups white vinegar
3 large eggs, lightly beaten
1/2 cup honey
Whisk together sugar and mustard in a heavy 3-quart saucepan; gradually whisk in vinegar and eggs until blended.
Cook mustard mixture over medium heat, whisking constantly, 10 to 12 minutes or until smooth and thickened. Remove from heat, and whisk in honey. Let cool, and store in airtight containers in the refrigerator for up to 1 month.
Cranberry-Pecan Chicken Salad: Stir together 8 cups chopped cooked chicken; 3 celery ribs, diced; 5 green onions, thinly sliced; 1 1/2 cups chopped, toasted pecans; 1 (6-ounce) package sweetened dried cranberries; 1 cup mayonnaise; and 1/2 cup Sweet-Hot Honey Mustard. Season with salt and pepper to taste. Cover and chill up to 3 days. Makes 6 to 8 servings. Prep: 20 min.
Yield: Makes 4 cups
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