It’s that time of the year folks!
Loads of shopping and lots of rushing around.
My Holiday Chicken Salad with Pecans and Cranberries is the perfect dish to have around the house for unexpected guest and midnight snacking.
I’m sure I am not the only person who likes to snack late at night?
It’s something about the cozy winters and all that holiday cheer that makes me want to eat, nonstop, for two months out the year!
Don’t worry, I feel no guilt about it!
Holidays are about food, faith, family, and more food!
Let’s talk about this chicken salad.
I told you about my roasted chicken addiction when I posted my Chicken Croquettes.
Well, this is another one of those recipes I developed with leftover roasted chickens.
This is a 5 minute meal.
Yep, who doesn’t have 5 minutes to cook!
Or in this case, not cook because the store-bought roasted chicken takes care of that!
First, remove the skin from the roasted chicken and place the chicken into your blender.
You can also take the chicken and place into a mixer like the Kitchen Aid and let the mixer do the work!
Yep, I learned that from Pinterest, lol!
Pinterest addict in the house!
Secondly, I take the finely chopped roasted chicken and add bell peppers, onions, garlic, celery, sour cream and mayo!
Oh, don’t forget the spices.
Don’t go spice crazy because it’s not needed, the roasted chicken flavor is what we’re looking for.
Lastly, add chopped pecans, a little green onions, and Craisins®.
Yep, I love Craisins® and they give the salad a nice sweet taste.
Mix everything together and serve with your favorite crackers, loaded inside fresh bread, or turn it into a wrap.
Big Goo is headed to the tortilla factory to pick up fresh tortillas to make wraps with the leftover salad.
Now run out and buy you a roasted chicken and don’t forget to leave the kitchen lights on for late night snacking!
- 1 roasted chicken, skin, bones, removed, shredded
- 2 cups mayonnaise
- 1/2 cup sour cream
- 1 cup pecans, diced
- 1/2 cup Crainsins
- 1/2 cup relish
- 1/2 cup bell pepper, diced
- 1/2 cup white onion, diced
- 1 clove garlic, minced
- 1 stalk green onions, sliced
- 2 teaspoons black pepper
- 1 teaspoon creole seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- pinch of cayenne if desired
- crackers, bread, tortilla wraps to serve
- Remove skin and bones from chicken, discard.
- Add chicken to blender or food processor and finely dice.
- You should have about 6-7 cups of finely diced chicken from one whole roasted chicken.
- Add chicken and remaining ingredients to bowl, mix well.
- Chill and serve with cracker, bread and in wraps.
Add extra mayo if needed depending on your preference.
- Serving Size: 6-8