This cranberry chicken salad is a great sandwich filling that they make at the diner in the hospital where I work, but I fancied it up a bit with some green onions and pecans. A great way to use up leftover chicken. Delicious!
Ingredients
- chicken breast halves: 2 piece (chopped, cooked)
- mayonnaise: 0.5 cup (to taste)
- green onions: 2 piece (chopped)
- sweetened dried cranberries (such as Ocean Spray® Craisins®): 0.5 cup
- green apple: 0.25 piece (shredded)
- pecans: 0.25 cup (chopped)
- lime juice: 1 Tbsp
- dill weed: 0.25 tsp (dried)
- pinch salt and black pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Mix together chicken and mayonnaise in a bowl, stir to coat well. Stir in green onions, dried cranberries, apple, pecans, lime juice, dill weed, salt, and pepper.
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Serve immediately or refrigerate for several hours or overnight (the flavor just gets better).
