It isn’t often I cook chicken. So, it’s pretty rare to see a recipe on my blog for chicken salad. In fact, this is the first chicken dish on my blog. Since I don’t eat chicken it’s not something I cook very often either. Hopefully those of you who are regulars here will be ok with this one chicken dish, as I know most of you are vegetarians.
I made this Cranberry Pecan Chicken Salad for the baby shower because both my mom and Maria love chicken, and chicken salads go over so well with them. Maria had asked for more protein filled salads due to the possibility of gestational diabetes.
The husband said this Cranberry Pecan Chicken Salad was great. He even ate the leftovers for lunch the next day! I think it would be good as a sammie too. It looked really good! And, easy, I bought a rotisserie chicken from the store and used that. And, the whole chicken was only $5; a pretty good deal! All I had to do was clean the chicken, shred the meat into the bite sized pieces, and then do a little mixing. Like I said, easy!
When I was younger (and ate chicken) this is the kind of salad I would have loved to eat on crackers. My mom used to make a cream cheese and chicken salad what we would serve with crackers. This salad totally reminds me of that chicken salad. Kind of makes me nostalgic.
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- 3 cups cooked, shredded chicken
- ¾ cup mayonnaise
- ¾ cup chopped celery
- ¾ cup chopped pecans
- ½ cup dried, sweetened cranberries
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- Combine all ingredients and mix well. Refrigerate for an hour to allow flavors to combine. Serve chilled.
- I'm guessing on the serving size, because I served it as a salad among a whole bunch of other salads, people just took small serving sizes.