Text Procedure - Chicken Salad Recipe

Chicken Salad Recipe

 

Text Procedure - Chicken Salad Recipe

Ingredients:

·         1/4 cup mayonnaise

·         1/4 cup sour cream

·         1 tablespoon honey mustard

·         1 tablespoon white vinegar

·         1 tablespoon frozen orange juice concentrate (optional)

·         4 cups cooked chicken breast, diced

·         1 cup celery, diced

·         1 large apple, unpeeled, cored and chopped

·         1/3 cup dried cranberries, chopped

·         3 to 4 green onions, chopped

·         1/3 cup pecans, chopped

·         1/4 cup fresh parsley, chopped

·         salt & pepper to taste

Directions:

·         Toast pecans in a 250ºF oven. Watch carefully to make sure they do not burn. Set aside to let cool.

·         In a small bowl combine mayonnaise, sour cream, mustard, vinegar, orange juice, salt and pepper. Stir well to mix together. Cover and refrigerate until ready to use.

·         In a large bowl toss together chicken, celery, apple, cranberries, onions, pecans and parsley. Add the dressing and mix together well.

·         Cover and refrigerate for 2 hours before serving to allow those wonderful flavors to meld.

·         Serves 6

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