Ingredients:
3/4 C Mayonnaise (great with avocado oil mayo!)
1/4 t Ground Mustard Powder
1 T Poppy Seeds
4 C Cooked Chicken Breast, cubed or shredded (cold)
1 C Chopped Pecans
1/2 C Dried Cranberries
4 Green Onions, sliced
Salt, to taste
Directions:
In a small bowl, combine mayonnaise, mustard powder and poppy seeds. Set aside.
In a large bowl, combine chicken, pecans, cranberries and green onions. Stir mayonnaise mixture into chicken mixture until everything is well distributed. Add more mayonnaise if dry.
Add salt, to taste. Can be served right away but best when refrigerated overnight and served cold the next day.
Wonderful in lettuce wraps!
* Adapted from https://juliasalbum.com/cranberry-pecan-chicken-salad
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