Ingredients
2 ½ cups chicken, cooked 2 chicken breasts or 14 ounces cooked chicken
½ cup dried cranberries roughly chopped
⅓ cup pecans chopped
⅓ cup celery 1 stalk, diced
¼ cup green onion chopped, 2 pieces
¾ cup mayonnaise
4 teaspoons lemon juice
1 tablespoon honey
½ teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon black pepper
Instructions
Chop the chicken, pecans, cranberries, celery and green onions into small bite sized pieces.
In a large bowl, add chicken, chopped pecans, cranberries, celery, and green onion and mix together well.
In a second smaller bowl, add mayonnaise, lemon juice, honey, salt, garlic powder, and pepper. Blend this mixture well with a whisk or fork.
Pour the dressing mixture over chicken mixture. With a spoon, mix in the dressing until the chicken and vegetables are evenly coated.
Scoop and enjoy! Add to croissants or fluffy rolls or enjoy all by itself.
I like to toast the pecans before adding them to the chicken salad because it gives them great flavor and texture. To toast the pecans. place them in a pan over medium heat. I usually spray it with a light spray of cooking oil. Heat pecans for about 3-4 minutes, stirring frequently. Then move the pecans to a cutting board and chop them.
Borrowed from: onmykidsplate.com/cranberry-pecan-chicken-salad/