Cranberry-Pecan Chicken Salad |
| Name: |
patti osteen |
| Base: |
retired |
| Recipe: |
Cranberry-Pecan Chicken Salad
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3-pounds boneless chicken breasts,
4-green onions, thinly sliced,
3-celery ribs, diced,
1-6oz package sweetened dried cranberries,
1/2-cup chopped pecans, toasted,
3/4-mayonnaise,
1/2-cup honey mustard,
Lettuce leaves
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Place chicken in cold water to cover, bring to boil over medium heat, reduce heat and cook approximate 30 minutes or until done. Remove chicken, let stand 30 minutes to cool; dice once cooled.
Stir together chicken, sliced onions, and next 5 ingredients in large bowl. Cover and chill at least 1 hour or until ready to serve. Wash lettuce leaves and place on serving dish and top with salad.
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