Rachel's Cranberry Chicken Salad
"This is a great sandwich filling that they make at the diner in the hospital where I work, but I fancied it up a bit with some green onions and pecans. A great way to use up leftover chicken. Delicious!"
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
gluten free
red meat free
shellfish free
contains dairy
contains eggs
- 2 green onions chopped
- 1 tablespoon lime juice
- 1/4 cup chopped pecans
- 1/4 teaspoon dried dill weed
- 2 cooked chicken breast halves chopped
- 1/2 cup mayonnaise or to taste
- 1/2 cup sweetened dried cranberries (such as ocean sprayâ®
- 1/4 green apple shredded
- 1 pinch salt and black pepper to taste
- Carbohydrate 8.98448125309037 g
- Cholesterol 10.5000000088762 mg
- Fat 14.8333281374895 g
- Fiber 1.64262505370921 g
- Protein 1.43806250068707 g
- Saturated Fat 1.94456125162406 g
- Serving Size 1 1 serving (99g)
- Sodium 1404.24562520216 mg
- Sugar 7.34185619938116 g
- Trans Fat 8.61907281977045 g
- Calories 170 calories
Directions Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).
