Cranberry Pecan Chicken Salad Recipe

I received my Market Crate of fresh veggies today (see previous post from November 14, 2012) and decided to use some of the beautiful ingredients from it to make a nice chicken salad. 

This weekend I found a sale at my local market on whole chickens (less than $1/per pound!) and had baked the chicken yesterday.  I had already removed the skin as well as taken the chicken off the bone before refrigerating it so it was recipe ready.  If you don't have time for that step, you can always buy a rotisserie chicken at the deli department of your local market to use. . . or you could use some of your leftover turkey from your Thanksgiving feast!

Ingredients:

2 cups cooked, diced chicken
2 sticks celery, diced
2/3 cup fresh cranberries (measure after cooking)
1/2 cup water
2/3 cup chopped pecans
1/4 cup diced onion
1/3 cup mayonaise
1/4 cup sugar
1/4 cup lemon juice
1 tsp salt
1/2 tsp black pepper

Directions:

1.  Place fresh cranberries in a small pot with water. 

2.  Cook over medium high for approximately 5 - 10 minutes just until

    cranberries split open. 

3.  Drain, rinse with cold water to cool and set cranberries aside. 

    You may also place the cranberries in refrigerator for a short

    time to cool.

4.  In a medium sized mixing bowl, mix chicken, celery, pecans, onion and

    cooled cranberries. 

5.  In a small bowl or cup, mix mayo, sugar, lemon juice, salt and pepper.

6.  Pour mayo mixture over chicken and mix thoroughly.

7.  Serve in a lettuce cup or wrap, on top of a salad, or on two slices of

    honey wheat bread.

You will have quite a few cranberries left over.  Don't cranberry muffins or cranberry pancakes sound good?  Hmmm. . .I think I will have to work on a recipe to use the remaining cranberries.  Look for another cranberry recipe to be posted in the near future!

This recipe is featured on Foodie Friends Friday Linky Party.