At work we had a potluck lunch to celebrate a birthday and Halloween. We had a chicken salad contest and I won! So here is the recipe for the chicken salad.
2 lbs cubed chicken (Should equal 4 cups)
1 cup mayonnaise
1 teaspoon paprika
1 teaspoon seasoning salt
1 6 oz packet of dried cranberries
1 cup chopped celery (About 3 stalks)
2 green onions, chopped
1/2 a green bell pepper, finely chopped
1 cup chopped pecans
Season, cook, and cube the chicken.
In a dish you plan to keep the chicken salad in, mix together the mayonaise, paprika, seasoned salt.
Then add the rest of the ingredients and stir until combined. Add black pepper to taste.
Cover and let it sit in the refridgerator for at least an hour or 2 before eating.
I usually make it the night before I plant to serve, this gives it plenty of time for the flavors to mesh!
Instead of pecans you could use walnuts, almonds, or pine nuts.
Instead of dried cranberries, try dried cherries, apricots, raisins.
Instead of 4 cups of chicken, try left over turkey from Thanksgiving!
Add a dash of cayenne pepper for a hint of spice.
To make a cajun version, instead of seasoning salt, add a teaspoon of cajun seasoning and a pinch of salt.