Are you looking for something new to bring to work or to serve to your friends for lunch? I made this lovely fall-inspired chicken salad last week and was so pleased with the end result. I served this on some whole grain bread with some spinach and tomatoes. It was heavenly! I plan on making a double batch of the chicken salad for this weekend because we will have lots of family in town for our engagement party. I think that everyone will enjoy this either on crostini, on a bed of mixed greens, or in a sandwich!
Also, I want to wish my wonderful mom a happy, happy birthday! Hope your day is fabulous!
Cranberry, Pecan & Rosemary Chicken Salad
(Adapted from Lemons & Lavender)
Yield: 4 Servings
2 Large Chicken Breasts, roasted or poached
1/3 C. Dried Cranberries
4 Green Onions, thinly sliced
1/3 C. Unsalted Pecan Halves, roughly chopped
1 Heaping Tbsp. Fresh Rosemary, stems removed & finely chopped
1/2 C. Mayonnaise or Miracle Whip, add more or less to your liking
Salt & Pepper, to taste
Whole Grain Bread, Spinach, Tomatoes, etc. for garnish
Cook chicken breasts by roasting or poaching, then cut into 1/2-inch cubes or shred it (whichever way you prefer). Place chicken, cranberries, green onion, pecans, rosemary, and mayo in a bowl. Mix and season with salt and pepper to your liking. Refrigerate until ready to serve.