My husband discovered this recipe many years ago and after some tweaking it became our favorite chicken salad. It's a great dish to prepare for these too hot to cook evenings, especially if you use leftover or rotisserie chicken. Here is what you will need.
1 cup mayonnaise or yogurt (I use light mayo)
1 tsp paprika
1 tsp seasoned salt
3/4 cup Craisins, coarsely chopped
1 cup chopped celery
2 green onions, thinly sliced (the whole thing)
1 cup chopped pecans, toasted
4 cups cooked chicken, cubed
Black pepper to taste
Toasting the pecans is optional but the flavor of the nut is intensified and is sooooo good! Place the pecans in a small skillet over medium heat. Stir often and remove from heat when toasted; set aside to cool.
In a large mixing bowl, mix together the mayonnaise or yogurt with the paprika and seasoned salt.
Blend in the Craisins, celery, green onions, and pecans.
Add the chicken and mix well. Add pepper to taste.
Chill for at least one hour.
My favorite way to eat it is on a fresh croissant. It is just as good in a wrap, stuffed in a pita, or with crackers. I've served this many times at tea parties and it is always a hit.
I'm joining Designs by Gollum for Foodie Friday
