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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (326g) Recipe makes 4 servings |
||
| Calories 729 | ||
| Calories from Fat 439 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 48.8g | 75% | |
| Saturated Fat 7.9g | 39% | |
| Monounsaturated Fat 9.1g | ||
| Polyunsaturated Fat 5.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 136mg | 45% | |
| Sodium 993mg | 41% | |
| Potassium 537mg | 15% | |
| Total Carbohydrate 36.7g | 12% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 29.0g | ||
| Protein 37.2g | 74% | |
Southern Honey-Chicken Salad
By: FloridaNative
Jul 25, 2008
This is the best chicken salad I've ever made. It's a little fancier than my 'regular' chicken salad, and it's a nice presentation with whole grain crackers (like the Kashi crackers) or put a scoop on a large spinach leaf. Great for a brunch event. The different textures of the ingredients and the sweet "dressing" make a great combination. I found this recipe in The 2006 Southern Living Annual Recipes collection, hence the "Southern" name. Enjoy!
SERVES 4 -6
Ingredients
- 4 cups chopped cooked chicken
- 3 celery ribs, diced (about 1 cup)
- 1 cup sweet dried cranberries, coarsely chopped
- 1/2 cup toasted pecans, coarsely chopped
- 1 1/2 cups light mayonnaise
- 1/3 cup honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
1
NOTE: For the chicken, I use 4 boneless, skinless chicken breasts, baked. You can also use a rotissiere chicken or left-over baked chicken.2
Toast the pecans lightly in a dry frying pan over medium-low heat or in a 350 degree oven for about 15 minutes. Set aside.3
Combine first 4 ingredients (chicken, celery, cranberries, and pecans).4
Whisk together mayonnaise and next 3 ingredients until mixed.5
Add to chicken mixture, stirring gently until combined.6
Garnish with additional pecans, if desired.7
Chill 1-2 hours before serving with crackers or on individual salad greens.
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- Course > Lunch/Snacks
- Main Ingredient > Meat > Poultry > Chicken
- Preparation > Time to Make > < 30 mins
- Occasion > Brunch
Featured Reviews for This Recipe
From: westtextazzy
On Jan 9, 2009
Made for Safari supper potluck tag, 2009. This is a very nice and "light" tasting chicken salad. I liked the addition of cranberries. I added a lot more pepper simply because we like it that way. I also added some crumbled blue cheese, and it set of the sweet and salty aspects of the cranberries, honey, and blue cheese. Very nice!
From: kenkel22
On Dec 25, 2008
I made this recipe for a ladies lunch and I have made it again for my family within a week. It is fantastic - and has gotten rave reviews. I made it according to recipe the first time and the second time, I used chopped dried apricots that I softened by soaking in boiling water for a few minutes prior to mixing in.
From: Marie Nixon
On Aug 5, 2008
I totally loved this chicken salad. I would classify it as a gourmet chicken salad because of the sweet dried cranberries and the pecans. I made it once with regular mayonnaise and another time with the light mayonnaise. I thought the regular mayonnaise tasted better.
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