Holiday Chicken Salad with Pecans and Cranberries

• Meat

  • 1 Chicken, roasted

• Produce

  • 1/2 cup Bell pepper
  • 1 clove Garlic
  • 1 tsp Garlic powder
  • 1 stalk Green onions
  • 1 tsp Onion powder
  • 1/2 cup White onion

• Condiments

  • 2 cups Mayonnaise
  • 1/2 cup Relish

• Baking & Spices

  • 2 tsp Black pepper
  • 1 pinch Cayenne if desired
  • 1 tsp Creole seasoning
  • 1/2 tsp Paprika

• Nuts & Seeds

  • 1 cup Pecans

• Bread & Baked Goods

  • 1 Crackers, bread

• Dairy

  • 1/2 cup Sour cream

• Other

  • 1/2 cup Crainsins

Found on creolecontessa.com

Description

Ingredients

• 1 roasted chicken, skin, bones, removed, shredded
• 2 cups mayonnaise
• 1/2 cup sour cream
• 1 cup pecans, diced
• 1/2 cup Crainsins
• 1/2 cup relish
• 1/2 cup bell pepper, diced
• 1/2 cup white onion, diced
• 1 clove garlic, minced
• 1 stalk green onions, sliced
• 2 teaspoons black pepper
• 1 teaspoon creole seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• pinch of cayenne if desired
• crackers, bread, tortilla wraps to serve

Directions

• Remove skin and bones from chicken, discard.
• Add chicken to blender or food processor and finely dice.
• You should have about 6-7 cups of finely diced chicken from one whole roasted chicken.
• Add chicken and remaining ingredients to bowl, mix well.
• Chill and serve with cracker, bread and in wraps.

Nutrition