Cranberry Chicken Salad

By RoketJSquerl

Ingredients

• For the Dressing:
• 3 cups shredded, cooked chicken
• 1 rib celery, chopped
• 1/2 cup dried cranberries
• 1/3 cup chopped pecans
• 1 cup mayonnaise
• 1 tablespoon honey
• 1/2 tablespoon apple cider vinegar
• 1/4 teaspoon seasoned salt (like Lawry's), or to taste
• 1/4 teaspoon freshly ground black pepper

Details

Adapted from deepsouthdish.com

Preparation

Step 1

Instructions

Pull chicken and toss with celery, cranberries and pecans. In a small bowl, whisk together the mayonnaise, honey, vinegar, salt and pepper. Pour over the chicken mixture and gently toss. Taste and adjust seasonings. Cover and refrigerate for several hours, or preferably overnight. Allow to come to room temperature, adding more mayonnaise only if needed to moisten. Serve on bread, rolls, crackers, stuff into a tomato, or scoop over a bed of shredded lettuce.

Cook's Notes: If you use a rotisserie chicken, or highly seasoned leftover chicken, taste before adding any additional salt or pepper. If you're poaching or grilling raw chicken, you'll likely need to add more seasoning than called for. Taste and adjust.