Sunday, October 17, 2010

Chicken Pecan Salad


I always enjoy making{and eating} this when I have leftover chicken. The chewy cranberries, crunchy celery, and toasted pecans give it such wonderful texture. The hint of lemon juice mixed with the mayo also add a pleasant tang. It's a nice light meal!

 Chicken Pecan Salad

1 Tbsp. lemon juice
1/3 c. mayo
1/2 c. chopped celery
1/2 tsp. salt
2 c. chicken, chopped
1/4 c. toasted pecans, chopped
1/4 c. dried cranberries

Mix the mayo, lemon juice and salt. Add the rest of the ingredients and stir well.

3 comments:

Alwayzbakin said...

Sounds really good. I love that you added cranberries. I bet that addition is wonderful. I will definately have to try it.

katerina said...

This is an excellent way to use chicken leftovers.

Design Wine and Dine said...

I love chicken salads with fruit and nuts! I actually have some left over chicken in the fridge!