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| NEW ENGLAND CHICKEN SALAD | |
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4 cups cubed (1-inch) cooked chicken 1 celery rib, finely diced 1/2 cup chopped pecans 1/2 cup dried, sweetened cranberries Dressing: 3/4 cup mayonnaise 1/4 cup real maple syrup (can substitute 2 tbsp. brown sugar instead) 1 tsp. seasoned salt 1 tsp. onion powder 2 tbsp. canola oil 2 tbsp. Worcestershire Sauce Put the chicken, celery, pecans and cranberries in a bowl. Mix the dressing ingredients together well in a separate container, pour over chicken mix and combine well. Serve on multigrain toast for a wonderful sandwich, or spoon over lettuce and sliced tomatoes for a refreshing, mildly sweet summer salad. Add pecan halves, extra cranberries as a garnish when serving as a salad instead of a sandwich. Submitted by: RockyTurner | |
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recipe reviews #184287
Phyllis (Virginia) says:
Thanks Rocky for submitting this. It is perfection. This is served in local restaurant and very popular, but at a high price. Prefer making it at home, enjoying the peace & quiet and MUCH lower cost.
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