Cranberry Pecan Chicken Salad Recipe

So this particular recipe has some back story. Lately we have been loving Shari's...a lot. Now if you don't have a Shari's near you, or you haven't seen it on the menu, they have these lunch trios. One of our favorite things in the lunch trio options is cranberry pecan chicken salad. The problem is that it's just too expensive to go to a restaurant and eat a sandwich. so I decided it was time to make my own. Here was I (Courtney) came up with:

You will need:

- 1 stick of celery

- 2 chicken breasts

- 1 handful of cranberries (we sometimes add more)

- 1 handfull of chopped pecans

- 2- 3 Tablespoons Olive Oil Mayonnaise (or enough to evenly coat everything)

- Spices (I used poultry seasoning, fresh ground pepper, sea salt, garlic, and paprika to taste.)

- Bread of choice

Makes about 4 sandwiches (if you reeeallly like chicken)

1. After thawing chicken breasts, chop them into small chunks and fry in a fry pan, adding your choice of spices to taste. Set aside to cool.

2. Chop up a medium handful of pecan halves and one celery stick. Add this and a handful of cranberries to chicken. Add mayonnaise (I usually do this by sight. I want enough to coat everything but not so much that it gets runny)

3. Let cool in fridge in closed container. I let mine sit overnight, but a few hours will do just fine. (We used dried cranberries, so overnight allows the Mayo to slightly reconstitute the dried cranberries)

4. Spoon onto your choice of bread. I prefer ciabatta rolls or sourdough. Serve and Enjoy!

For an extra kick of flavor I like to eat this with garden fresh tomatoes on top..YUMMY!

I hope you like this fast simple recipe. The best part is that it only took about 20 minutes (not including thaw time) to make, then you can just pop it into the fridge and serve it whenever you are ready. I'm considering making this for our upcoming family reunion. I hope you enjoy this as much as I do.