Cranberry Pecan Chicken Salad

You know you’re getting old when your flower girl is getting married.

Bethany in 1994:

Bethany’s wedding is next Sunday…  I had the privilege of attending a shower for her recently, and concocted this recipe to bring along.  Over the course of a couple of days, I crafted it in my head — which doesn’t necessarily assure its success, but this time, I was really pleased with the results.

Since I didn’t make this for my family, I “splurged” to include dairy.  So, it’s gluten-free, but obviously, not dairy-free.

Cranberry Pecan Chicken Salad

In a large bowl, toss to combine:

• 2-3 lb boneless, skinless chicken breast, cooked and diced into ½” cubes  (I grilled mine)
• 6 oz. dried, sweetened cranberries (about 1 1/3 cup)
• 1 cup pecans, chopped, toasted*, and cooled
• 1 small can (usually 5 oz., dry) water chestnuts, ¼” dice
• ½ cup celery, ¼” dice
• 1 bunch green onions (scallions), sliced (including tops)

In a separate, medium bowl, whisk together the following ingredients until well-combined:

• 16 oz (2 cups) plain, full fat yogurt (I used Mountain High Original Style)
• 3 Tbsp honey
• ¼ cup minced fresh dill
• freshly ground black pepper
• ½ tsp sea salt
• 1/8 – ¼ tsp ground cayenne pepper

Add the dressing to the chicken mixture, and stir to thoroughly combine.  Sprinkle with additional dill as garnish, if desired.

Serve with crackers, rolls, or sliced bread.

Enjoy!!

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*Place in a pie tin under a hot broiler for a few minutes, shaking or stirring occasionally, until they start to brown and have an aromatic scent.  Remove from tin immediately after toasting so that they don’t burn.

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