Friday, May 4, 2012

Chicken salad with pecans and cranberries- The Looneyspoons Collection Cookbook

Makes 6 servings
1/4 C. light mayonnaise
1/4 C. light sour cream ( I used fat free )
1 T. honey mustard
1 T. white vinegar
1 T. orange juice concentrate
1/4 tsp. each salt and black pepper 
4 C. chopped cooked chicken
1 C. diced celery
1 large apple, unpeeled, cored and chopped
1/3 C. dried cranberries
1/3 C. chopped green onions ( with white parts )
1/3 C. chopped pecans
1/4 C. chopped fresh parsley

Combine all dressing ingredients in a small bowl.  Cover and refrigerate until ready to use.

Toss together all salad ingredients in a large bowl.  Add dressing and mix well. Cover and refrigerate for 2 hours before serving. 

I served this on a Hungry Girl fold out flatbread and added spinach.  Served with a side of baked veggies.


1 comment:

  1. This is an amazing recipe - I serve it on a small lettuce or endive leaf with a scoop of the salad. Looks very pretty and tastes great ! Usually with a summer soup like Martha Stewart's creamy corn soup or a gazpacho.