Chicken and Cranberry Salad

Normally I am not a huge fan of mayonaise but I am fond of chicken salad and potato salad and tuna salad… get the idea?

This is very easy to make and a little different than traditional chicken salad recipes. You can serve it on toasted whole grain bread, in a croissant, or on a plate with lettuce and a nice, colorful fruit salad. After I put the sandwich together for the photo, I just ate it right out of the bowl, standing over the kitchen sink. Come on… I know you do that too!

Chicken and Cranberry Salad

Ingredients:

• 4 cups cooked, chopped skinless chicken breast meat
• 3 green onions, chopped
• 3-4 stalks celery, cut in half lengthwise then chopped
• 2/3 cup chopped pecans, toasted and cooled
• 2/3 cup dried cranberries
• 1/2 cup mayo
• 1/2 cup sour cream
• 1 1/2 teaspoons dried tarragon
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Combine chicken, onions, celery, pecans and cranberries in a large mixing bowl. In a separate bowl, combine mayo, sour cream, tarragon, salt and pepper. Stir dressing into the chicken. Store covered in the fridge and then serve as desired.

I toasted a whole grain seed bread and spread with cranberry sauce and topped with sprouts and lettuce. If you really want to take it over the top, spread one side of the bread with cream cheese. Oh yeah!

Sweetest Blessings,
LeAnn