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Chicken Salad, Winter Holiday (M, KLP, TNT)
Serves: 12

4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 tsp. paprika
1-1/2 cups dried cranberries
1 cup celery, chopped
2 green onions, chopped
1/2 cup green bell pepper, minced
1 cup pecans, chopped
1 tsp. seasoned salt
Ground black pepper to taste

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in the dried cranberries, celery, bell pepper, green onion, and nuts. Add chicken and mix well.

Season with pepper to taste. Chill 1 hour.

Poster's Notes:
This came in to rave reviews. I tried a scaled down version for lunch today, using leftover rotisserie chicken and substituting red bell pepper for the green as I plan on using it later for a luncheon which includes several guests who detest green peppers.

I had thought it might be too bland, my usual complaint about chicken salad, but it wasn't. It really was good and a welcome change. With cubed chicken it would be great as a salad on lettuce leaves or a sandwich. With the chicken more finely diced, it could be served in mini croissants or phyllo cups as an appetizer. One reviewer suggested adding cooked orzo and serving it as a main dish salad.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A