Favorite Chicken Salad

This is another great recipe passed along from my mom (I think from Southern Living). It’s a really flavorful chicken salad with a honey mustard base. My friend Katy and I made a half batch the other night and had it for dinner…I forgot how good it was, so I made some more and served it for dinner with sweet potato fries for a couple of friends the other night too. It is great as a sandwich (on a croissant or toasted grain bread) or on top of a bed of greens…it is really good even straight out of the bowl – you can’t go wrong!

Cranberry Pecan Chicken Salad – serves 8

• 8  cups  chopped cooked chicken
• 3  celery ribs, diced
• 5  green onions, thinly sliced
• 1 1/2  cups  chopped, toasted pecans (optional)
• 1  (6-ounce) package sweetened dried cranberries
• 1  cup  mayonnaise
• 1/2  cup Sweet-Hot Honey Mustard (see below)

Stir together 8 cups chopped cooked chicken; 3 celery ribs, diced; 5 green onions, thinly sliced; 1 1/2 cups chopped, toasted pecans; 1 (6-ounce) package sweetened dried cranberries; 1 cup mayonnaise; and 1/2 cup Sweet-Hot Honey Mustard. Season with salt and pepper to taste. Cover and chill up to 3 days.

Sweet-Hot Honey Mustard (makes 4 cups)

This is a really delicious honey mustard that goes in the chicken salad, but can also be used as a spread or glaze for other dishes – on a turkey sandwich, brushed on grilled chicken, or even as a dipping sauce. It makes a lot, so you could make a third of the following recipe and still have plenty for the chicken salad.

• 2  cups  sugar
• 1 1/2  cups  dry mustard (3 oz.)
• 2  cups  white vinegar
• 3  large eggs, lightly beaten
• 1/2  cup  honey

Whisk together sugar and mustard in a heavy 3-quart saucepan; gradually whisk in vinegar and eggs until blended. Cook mustard mixture over medium heat, whisking constantly, 10 to 12 minutes or until smooth and thickened. Remove from heat, and whisk in honey. Let cool, and store in airtight containers in the refrigerator for up to 1 month.

Sweet Potato Fries

As I mentioned, I also made some sweet potato fries to go with it (one of my favorite sides). I was experimenting with an apricot dipping sauce but just threw some random stuff in to try it out, so it isn’t quite perfected yet. Once I get the right combo of ingredients I will pass it along – but the sweet dipping sauce with salty sweet potato fries is a great combo! Oh, and the secret ingredient of tasty sweet potato fries, in my opinion, is some Bojangles seasoning! Just get the fresh cut ones from Trader Joes or Costco…throw them on a baking sheet with some olive oil, sea salt and bojangles seasoning (yes you can buy it online – I did!) and broil them at 475 or 500 until crispy on the outside…perfection!