Prep Time: 15 mins
Total Time: 15 mins
Ingredients
2 cooked chicken breast halves, chopped
½ cup mayonnaise, or to taste
2 green onions, chopped
½ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
¼ green apple, shredded
¼ cup chopped pecans
1 tablespoon lime juice
1 pinch salt and black pepper to taste
¼ teaspoon dried dill weed
Directions
Cook’s Note
Use 1 tablespoon fresh chopped dill instead of the dried dill.
Nutrition Facts
Per serving: 384 calories; total fat 30g; saturated fat 5g; cholesterol 46mg; sodium 187mg; total carbohydrate 16g; dietary
fiber 2g; total sugars 11g; protein 14g; vitamin c 3mg; calcium 20mg; iron 1mg; potassium 153mg
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!
Recipe by Rachel Mehl
Step 1
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).
