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Recipe : Entry # 7695
Esther Briddick
(256) 612-3400
Recipe Title
Gluten Free Cranberry Pecan Chicken Salad
Recipe Theme
May: Chicken salad
Main Dishes
Joe Wheeler EMC
Chicken Salad:
3 cups cooked boneless skinless chicken breasts, finely diced
1/2 cup dried cranberries
1/2 cup Vidalia onion, finely diced
1/3 cup celery, finely diced
salt and pepper to taste
1/2 cup mayonnaise (you can add more if you prefer)

7 cups Romaine Lettuce, sliced

Pumpkin Spice Pecans:
1 1/2 cup pecan halves
1/3 cup brown sugar
2 Tbsp. butter
1 Tbsp. liquid pumpkin spice coffee creamer (My favorite flavor is Pumpkin Spice, but other flavors work also)
For the Chicken Salad:
Combine chicken, cranberries, Vidalia onion, celery, salt and pepper, and mayonnaise.
Place 1 1/2 cups lettuce on each plate. Add 2/3 cup chicken salad on top of lettuce. Sprinkle pumpkin spice pecans over salad and enjoy!

For Pecans:
Preheat oven or toaster oven to 350 degrees F.
Melt butter and brown sugar in microwave until sugar has dissolved. Stir in pecans. Spread out on greased cookies sheet. Bake for 15 minutes, stirring periodically. Stir in liquid creamer, and let cool for 10 minutes.
Tell us about your recipe
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 looks elegant too!)