Roast Chicken, Pecan and Cranberry Salad

© Katherine Stetson

Makes 3+ cups.

  • 2 cups roast chicken, cubed
  • 1 cup diced celery
  • ½ cup fresh peas, lightly blanched
  • Fresh Cranberry Relish
  • ½ cup mayonnaise (homemade or Hellmann’s)
  • 1/3 cup raw pecans
  • 1 teaspoon dill
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh flat leaf parsley
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper

Spread pecans out on a baking sheet and toast for 10 minutes at 350 degrees.  Let cool and then chop into desired pieces.

In a medium bowl, combine chicken and mayonnaise and gently toss to evenly coat the chicken.  Add remaining ingredients (except cranberries) and stir gently until well combined.  When ready to serve, stud the top of the salad with the cranberries.

Copyright © Katherine Stetson, all rights reserved.