Tuesday, September 27, 2011

My Craisin-Pecan Chicken Salad

4 cups cooked chicken, shredded - I use 2-3 chicken breasts, roasted; cube if you prefer
1 cup pecans, chopped - I pound them into "chopped" size
1-2 ribs celery, chopped
1 medium shallot, minced - or chopped, as you prefer.  You can substitute onion if you HAVE to.
3/4-1 cup dried cranberries - don't use more than 1 cup even if you love craisins.  add more at the end if you need to.  Ever adaptable, you can of course substitute raisins or chopped dried cherries if you prefer.
1/3 cup light mayonnaise
1/3 cup plain low-fat yogurt  - or lowfat greek yogurt, doesn't matter
2-3 tbsp. red wine vinegar - I like the bite of vinegar, so i use 3.  If you don't, use only 2.
1/2 tsp. salt, or to taste
1/2 tsp. pepper, or to taste
2 tbsp. minced flat-leaf parsley, optional - really I just grabbed off some leaves and chopped them up.

  1. Combine all dry ingredients in large mixing bowl.  Toss.
  2. Combine wet ingredients for dressing in second bowl or measring cup.  Mix well.
  3. Pour wet into dry.  It will look like there isn't enough, but there is.  Mix well using a rubber spatula.
  4. Add in parsley, and salt and pepper to taste.  Stir gently to combine
  5. Transfer to an air-tight container and refrigerate for 30 minutes or more to allow flavors to meld.
  6. Serve as a sandwich with lettuce or romain on the roll, or top a regular salad of greens with about 1 cup of the chicken salad.
09.27.2011 - I made this for mom & Dennis.  Dennis would prefer it with all miracle whip for the dressing, but that's just what he's used to.  I think this proportion of ingredients worked out better for me than the original recipe, but feel free to adapt it and make it your own!

For original Recipe:

1 comment:

  1. Yum!! What an easy delicious recipe - perfect for lunch or a party.