I like re-upping some of my favorite recipes that I posted ages ago because WOW my photography skills used to be blurry and dark! It’s been fun trying how to learn to take better photos and make things look a little more fun. This is my pal Maddi’s favorite recipe of mine – remember her from Ina Day? She knows what’s up, and since she brings this chicken salad to work pretty frequently I thought it was worth sharing again in hopes some of you dig it too! Woo-woo!
1 lb cooked and shredded chicken breasts
1/2 cup sliced celery
1/2 cup dried cranberries
1/2 cup chopped pecans or walnuts
1 cup mayonnaise
2 tbs honey
2 tbs apple cider vinegar
1 tbs white sugar
dash salt & pepper
This recipe is as simple as cooking the chicken breasts, letting them cool, then shredding or cubing it into bite size pieces and tossing it all together with the rest of the ingredients. I let this chill for at least an hour to get all the flavors well combined. I love serving as an appetizer in those little pastry shells, or as a quick lunch or dinner on a bed of spinach. Of course it’s delish on straight up white bread too or even tossed on some crackers for a snack. Give it a whirl and let me know what you think!