Prep 20 mins
Cook 0 mins
This is the best chicken salad that I have ever made. The original recipe was from a Southern Living magazine. But I have changed a few things to suit my taste!
- 4 cups chopped cooked chicken
- 3 celery ribs, diced
- 1⁄2 cup dried sweetened cranberries
- 1⁄2 cup chopped pecans
- 1 1⁄2 cups low-fat mayonnaise
- 1⁄3 cup honey
- 1⁄4 teaspoon salt
- 1 teaspoon fresh ground black pepper
- Stir together first four ingredients.
- Whisk together mayonnaise and next 3 ingredients.
- Add to chicken mixture, stirring gently until combined.
I thought this was OK. It was a little too sweet for me. It did taste much better the second day. I added in some finely chopped onions and then added some more mayonnaise to counteract the sweetness. I loved the cranberries in it. I will definately be using them in future chicken salads. If you like sweet and honey taste, then you will probably love this. If you like things more savory, cut back on the honey. Overall, it was good after standing to allow the flavors to blend.
This was incredible! I mean YUM! I halved the recipe (to fit the amount of cooked chicken I had) and added some sliced green onion, as well. I used half full-fat mayonnaise, and half non-fat yogurt, which worked just fine. I'll definitely be making this again -- thanks!
Wow, what an awsome chicken salad! Loved the dried cranberries and pecans! I did halve the honey to prevent it getting all too sweet. Fabulous!