Chicken and Cranberry Salad   (view other recipes)

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Submitted by Lawana Knapp 

  • 4 cups cooked, chopped skinless chicken breast meat
  • 3 green onions, chopped
  • 3-4 stalks celery, cut in half lengthwise then chopped
  • 2/3 cup chopped pecans, toasted and cooled
  • 2/3 cup dried cranberries
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1 1/2 teaspoons dried tarragon
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Combine chicken, onions, celery, pecans and cranberries in a large mixing bowl. In a separate bowl, combine mayo, sour cream, tarragon, salt and pepper. Stir dressing into the chicken. Store covered in the fridge and then serve as desired.

 

 
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