Cranberry Pecan Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 -12.5 oz can of chicken, drained (I get mine from Costco)2 t olive oilSalt to tastePepper to taste¼ C Miracle Whip¼ C Non-Fat, Plain Greek Yogurt (I like the FAGE brand from Costco)½ C cream or whole milk2 t poppy seeds1 C celery, chopped1 T butter½ C chopped pecans1 C dried Cranberries
Heat a non-stick skillet over medium high heat with 2 teaspoons of olive oil. Drain the chicken and cook in skillet until all the pink is gone (you may have to do this in batches depending on how big your skillet is). Place cooked chicken in a large bowl and season with salt and pepper to taste. Cover and refrigerate until cool, about 1 ½-2 hours.
In a small bowl, mix Miracle Whip, Greek yogurt, cream/milk, and poppy seeds until combined. Pour the mixture over the chicken and season to taste with salt and pepper again. Add in the chopped celery and mix until well combined. Cover and refrigerate for at least 2 hours.
In a small pan over medium heat, melt the butter. Add the nuts and stir them often until they are toasted, about 4 minutes (they should be a little more than lightly browned and you’ll begin to smell them).
Add the toasted nuts and dried Cranberries just before serving, and mix until combined
Serving Size: makes 8 -10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user MSCASEYSLP.
In a small bowl, mix Miracle Whip, Greek yogurt, cream/milk, and poppy seeds until combined. Pour the mixture over the chicken and season to taste with salt and pepper again. Add in the chopped celery and mix until well combined. Cover and refrigerate for at least 2 hours.
In a small pan over medium heat, melt the butter. Add the nuts and stir them often until they are toasted, about 4 minutes (they should be a little more than lightly browned and you’ll begin to smell them).
Add the toasted nuts and dried Cranberries just before serving, and mix until combined
Serving Size: makes 8 -10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user MSCASEYSLP.
Nutritional Info Amount Per Serving
- Calories: 283.2
- Total Fat: 16.0 g
- Cholesterol: 30.1 mg
- Sodium: 724.2 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 2.4 g
- Protein: 12.2 g
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