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easy | 10 servings | prep: 20 minutes | cook: 15 minutes
Serves ten. . . or as a delicious lunch for days.
Ingredients: |
Chicken Salad Dressing:
1 to 1 1/2 cups mayonnaise
3 tablespoons honey
3 tablespoons prepared mustard
1 teaspoon cayenne pepper
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5 boneless, skinless chicken breasts, cooked, chopped
1 (15 ounce) package golden raisins
1 cup chopped pecans
1/2 cup sweet pickle cubes
1 small onion, finely chopped
3 or 4 ribs celery, chopped
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Directions: |
For the dressing, combine the mayonnaise, honey, mustard and cayenne pepper in a bowl and mix well.
For the salad, combine the chicken, raisins, pecans, pickle cubes, onion and celery in a bowl and mix well.
Add the dressing, tossing to coat.
Store, covered, in the refrigerator until serving time.
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Original author/site: |
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Recipe courtesy of Down By The Water, Dining In with Nancy Lynch, MM May 2008 |
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