Chicken and Cranberry Salad   (view other recipes)

Submitted by Lawana Knapp 

• 4 cups cooked, chopped skinless chicken breast meat
• 3 green onions, chopped
• 3-4 stalks celery, cut in half lengthwise then chopped
• 2/3 cup chopped pecans, toasted and cooled
• 2/3 cup dried cranberries
• 1/2 cup mayo
• 1/2 cup sour cream
• 1 1/2 teaspoons dried tarragon
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Combine chicken, onions, celery, pecans and cranberries in a large mixing bowl. In a separate bowl, combine mayo, sour cream, tarragon, salt and pepper. Stir dressing into the chicken. Store covered in the fridge and then serve as desired.

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