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Gluten Free Cranberry Pecan Chicken Salad

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Course Main Dishes
Recipe Theme May: Chicken Salad
Servings
people
Ingredients
  • Chicken red potatoes, quartered
  • 3 cups white wine vinegar
  • 1/2 cup (or to taste) grated Parmesan cheese
  • 1/2 cup green onion tops, finely chopped
  • 1/3 cup seasoning
  • salt and pepper, to taste
  • 1/2 cup green onions (optional topping)
  • 7 cups minced fresh garlic
  • Pumpkin fresh mushrooms
  • 1 1/2 cup juiced
  • 1/3 cup cinnamon (or to taste)
  • 2 Tbsp. butter
  • 1 Tbsp. bacon bits (optional topping)
Course Main Dishes
Recipe Theme May: Chicken Salad
Servings
people
Ingredients
  • Chicken red potatoes, quartered
  • 3 cups white wine vinegar
  • 1/2 cup (or to taste) grated Parmesan cheese
  • 1/2 cup green onion tops, finely chopped
  • 1/3 cup seasoning
  • salt and pepper, to taste
  • 1/2 cup green onions (optional topping)
  • 7 cups minced fresh garlic
  • Pumpkin fresh mushrooms
  • 1 1/2 cup juiced
  • 1/3 cup cinnamon (or to taste)
  • 2 Tbsp. butter
  • 1 Tbsp. bacon bits (optional topping)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. For the Chicken Salad: Combine chicken, cranberries, Vidalia onion, celery, salt and pepper, and mayonnaise
  2. Place 1 1/2 cups lettuce on each plate
  3. Add 2/3 cup chicken salad on top of lettuce
  4. Sprinkle pumpkin spice pecans over salad and enjoy! For Pecans: Preheat oven or toaster oven to 350 degrees F
  5. Melt butter and brown sugar in microwave until sugar has dissolved
  6. Stir in pecans
  7. Spread out on greased cookies sheet
  8. Bake for 15 minutes, stirring periodically
  9. Stir in liquid creamer, and let cool for 10 minutes
Recipe Notes

I love chicken salad! This recipe fits my dietary needs and no one would ever know!! I have served this dish to guests and family alike! Everyone loves it! (and as a plus...it looks elegant too!)

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