Recipe by kitty.rock
This is the best chicken salad I've ever made. It's a little fancier than my 'regular' chicken salad, and it's a nice presentation with whole grain crackers (like the Kashi crackers) or put a scoop on a large spinach leaf. Great for a brunch event. The different textures of the ingredients and the sweet "dressing" make a great combination. I found this recipe in The 2006 Southern Living Annual Recipes collection, hence the "Southern" name. Enjoy!
Top Review by Marie Nixon
I totally loved this chicken salad. I would classify it as a gourmet chicken salad because of the sweet dried cranberries and the pecans. I made it once with regular mayonnaise and another time with the light mayonnaise. I thought the regular mayonnaise tasted better.
- 4 cups chopped cooked chicken
- 3 celery ribs, diced (about 1 cup)
- 1 cup sweet dried cranberries, coarsely chopped
- 1⁄2 cup toasted pecans, coarsely chopped
- 1 1⁄2 cups light mayonnaise
- 1⁄3 cup honey
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
Directions See How It's Made
- NOTE: For the chicken, I use 4 boneless, skinless chicken breasts, baked. You can also use a rotissiere chicken or left-over baked chicken.
- Toast the pecans lightly in a dry frying pan over medium-low heat or in a 350 degree oven for about 15 minutes. Set aside.
- Combine first 4 ingredients (chicken, celery, cranberries, and pecans).
- Whisk together mayonnaise and next 3 ingredients until mixed.
- Add to chicken mixture, stirring gently until combined.
- Garnish with additional pecans, if desired.
- Chill 1-2 hours before serving with crackers or on individual salad greens.