I recently made some chicken stock, using 2 whole chickens along with some other goodies. Of course when making stock using whole chickens, you will be left with a lot of delicious and flavorful chicken meat. Between the white and the dark meat I was able to get off those 2 birds, I quickly realized I had enough chicken for about 4 meals. The first meal I made was a plate of yummy pulled BBQue chicken nachos. So very good. Here's the 2nd use for that chicken, which uses the white meat only. I am a texture girl, and if you also like a little texture, the crunch of the pecans and the sweet-tangy flavor from the cranberries will have your taste buds doing jumping jacks. This is such a quick and easy chicken salad recipe that can be a lunch, as seen here, served with a few potato chips and a pickle. It would also be lovely for dinner, maybe next to a soup or as part of a salad. Just start with making the dressing. Here's how I did it:
Cranberry-Pecan Chicken Salad:
1/4 cup mayonnaise
1 tbsp organic heavy cream
1 tsp organic lemon juice
1 1/2 cups organic chicken, white meat preferably, diced
1/4 cup diced organic yellow onion
1/4 cup toasted pecan pieces
1/4 cup dried cranberries
1/4 cup diced organic celery
1/4 tsp each salt & pepper
Directions: In a mixing bowl, add the mayo, heavy cream, and lemon juice. Whisk to combine and add the remaining ingredients. Stir until everything is coated and mixed well. Cover with plastic wrap or a lid and place in the refrigerator. Recommend making at least 2 hours before you want to serve.
Tip: You can use milk if you don't have the heavy cream. You could even use water if you wanted. It's just a little bit of liquid that is needed to thin out the dressing. I like the cream because it adds a nice richness to the dressing.