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Holiday Chicken Salad with Pecans and Cranberries


  • Prep Time: 5 minutes
  • Total Time: 5 minutes

Ingredients

Scale
  • 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

Instructions

  1. Remove skin and bones from chicken, discard.
  2. Add chicken to blender or food processor and finely dice.
  3. You should have about 6-7 cups of finely diced chicken from one whole roasted chicken.
  4. Add chicken and remaining ingredients to bowl, mix well.
  5. Chill and serve with cracker, bread and in wraps.

Notes

Add extra mayo if needed depending on your preference.

Nutrition

  • Serving Size: 6-8