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Pecan Chicken Cranberry Salad

This pecan chicken cranberry salad is sooooooo good and yet so simple to make. The sauce has a hint of red wine vinegar which blend so well with all the flavors.

You can easily make it with left over chicken. If you choose to make it for a party then double everything and then use the meat from a whole chicken - buy a rotisserie chicken to make it easier.

You can also use this pecan cranberry chicken salad has a filling in sandwiches. Just use the bread of your choice...a great choice is French baguette...yum!

Please don't take my word for it...make a batch...then come back and leave your review. Remember, your reviews are so important to other visitors!

Pecan Chicken Cranberry Salad ~ Comments and reviews.

Ingredients for Pecan Cranberry Chicken Salad

4 cups chicken meat - cut into small pieces

1/2 cup toasted pecan pieces - you may use a whole cup

1 celery rib - cut into small pieces

2 tablespoons shallots - chopped

I use a Pampered Chef Chopper

1/2 cup dried cranberries - again you may use one cup

1/3 cup mayonnaise

1/3 cup sour cream

3 tablespoons red wine vinegar

Optional: 1 tablespoon fresh parsley or 1 teaspoon of dried

Salt and pepper to taste

Optional: a few strips of bacon - cooked and crumbled

Method for Pecan Cranberry Chicken Salad

In a large bowl, place the chicken, toasted pecans, celery, shallots, bacon - if using - and cranberries. Set aside.

In a medium size bowl, combine the mayonnaise, sour cream, red wine vinegar, parsley - if using - and salt and pepper. Make sure all the ingredients are well blended.

Mix the dressing and add the rest of the ingredients. Put into a container with a lid and place in the fridge for a minimum of a few hours or overnight so that the flavors can blend together.