Fabulous Pecan Cranberry Chicken Salad Crossiant
1 pound raw chicken breast
1 T chicken base bouillon or 3 bouillon cube
dah of pepper
2 cups water
¼ cup pecans
¼ cup dried cranberries
½ cup chopped celery
1/4 cup dill pickle cut up small pieces
1/3 cup water chestnuts-optional but add a nice crunch.
1/3 cup water chestnuts-optional but add a nice crunch.
¼ cup mayo
1 T fresh parsley
Dash of pepper
Dash of salt
1 tsp mustard
Add raw chicken, bouillon, dash of black pepper, water to 2 quart sauce pan and cover. Bring to a boil then simmer chicken until fork tender, about 40 minutes
Cool chicken, add to food processor chicken celery, pulse until celry and chicken are chopped. Add dried pecans, cranberries, chopped celery, dill pickle, water chestnuts, parsley and pulse food processor a few more times until chopped to desired consistency.
Add ingredients from food processor to a large bowl. Add mayonnaise and mustard and mix well. Ready to serve in crossiant, pita pocket or on your favorite bread.
