Chicken Salad with Cranberries & Pecans

 Spring is here and summer is right around the corner now, putting us squarely into prime picnicking season! Chicken salad is something a lot of people buy out of the deli but it doesn't have to be that way. You can make it at home, add in the ingredients you want (and leave out the ones you don't want), and have complete control over the quality of your ingredients.

My husband take a lunch to work every day and while he usually takes leftovers, once in a while he likes to have a sandwich or two to break things up a bit. This is a recipe I fall back on time and time again to make his lunches interesting and hearty. It's also a heartily endorsed family favorite for dinner in the warmer months.

You can add whatever you like to this salad, or leave out what you wish, but we think this combination of good stuff is perfect just how it is. I think you'll love it just as much as we do, too! Need a quick weeknight meal? Make this with a rotisserie chicken and you'll have lunch or dinner on the table in no time.

Chicken Salad with Cranberries & Pecans

• 6 cups shredded cooked chicken (about 4 medium sized breasts)
• 1 1/2-2 cups mayonnaise
• 1/2 cup chopped, toasted pecans
• 3/4 cup dried cranberries
• 1 teaspoon mustard (I use spicy brown)
• salt and pepper to taste

Cook chicken by poaching in chicken broth or water, or roast in the oven; let cool completely and shred. Add everything except salt and pepper to a bowl and stir to mix. Salt and pepper, taste, and then adjust seasonings. Serve on a bed of lettuce leaves, in a sub roll or on sandwich bread for a delicious meal. You can add halved grapes, diced or shredded apples, celery or any other items you wish to make this a super salad.

I love how quick and versatile this is, as well as simple. Think about chicken salad next time you are getting ready to hike, picnic or camp- it's a welcome change!

*Read my Disclosure