This chicken salad recipe combines sweet and tangy in just the right amounts plus the tart sweet taste of cranberries and crunch of pecans. Absolutely amazing!
1tablespoonorange juice concentrate, frozen, optional
4cupschicken breast, cooked, diced
1cupcelery, diced
1apple, large, unpeeled, cored and chopped
1/3cupdried cranberries, chopped
3 to 4green onions, chopped
1/3cuppecans, chopped
1/4cupfresh parsley, chopped
salt & pepper to taste
Instructions
Toast pecans in a 250ºF oven. Watch carefully to make sure they do not burn. Set aside to let cool.
In a small bowl combine mayonnaise, sour cream, mustard, vinegar, orange juice, salt and pepper. Stir well to mix together. Cover and refrigerate until ready to use.
In a large bowl toss together chicken, celery, apple, cranberries, onions, pecans and parsley. Add the dressing and mix together well.
Cover and refrigerate for 2 hours before serving to allow those wonderful flavors to meld.