Cranberry -Pecan Chicken Salad

I really like that Cranberry-Pecan Chicken Salad Sam’s Club sells. Only problem is it is a tad bland. I’ve been going thru lots of recipes for over a year now trying to work out an acceptable substitute. I finally found a good base then modified it beyond recognition. I just had a nicely spicy-sweet Cranberry Pecan Chicken Salad. I love it. Too many Chicken Salads are too bland. I used a thigh and breast left over from a Sam’s Club Rotisserie chicken for the meat. Yummy, yummy, yummy!

Cranberry -Pecan Chicken Salad

Put 1/2 cup pecan halves in a skillet and dry toast them over low heat until they are warmed and aromatic. Take care as the nuts will burn easily. Remove from heat and set aside to cool.
Dice up 1/2 of a skinned rotisserie chicken (1 breast & 1 thigh… yields about 2-1/2 cups). Put the chicken into a medium sized bowl. 
Finely dice up 1/4 of a whole sweet Vidalia onion and add to the bowl. 
Measure out 1/2 cup Craisens and place in a small bowl or deep cup. Snip the Craisens into pieces with a pair of kitchen shears. Add to the bowl.
Chop the pecans into smaller pieces and add to the bowl.
In another small bowl, combine 1 cup mayonnaise, 2 tbsp. honey, 2 tbsp. prepared spicy brown mustard, 1 tbsp. poppy seeds, 1/4 tsp Cajun seasoning blend and 1/8 tsp salt. Sit to mix well. Pour over the chicken mixture and stir to combine. Let chill in the refrigerator for a few hours to allow the flavours to meld.
Serve the way you normally serve chicken salad… in pita bread, on sandwich thins, on buns, between bread slices, on croissants, in a flat bread wrap or in tart sized patty shells for “cold pot pie” appetizers.

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