Cranberry Chicken Salad

Recipe and photo courtesy of Crider

• 125 mL (½ cup) mayonnaise
• 2 mL (½ tsp) paprika
• 180 mL (¾ cup) dried cranberries
• 125 mL (½ cup) celery, chopped
• 1 green onion, chopped
• 60 mL (¼ cup) green bell pepper, cored and minced
• 60 mL (¼ cup) pecans, chopped
• 2 cans (354 g/12.5 oz each) Kirkland Signature Chicken Breast, drained
• Salt and pepper, to taste

In a medium bowl, mix together mayonnaise and paprika. Blend in dried cranberries, celery, green onion, bell pepper and nuts. Gently blend in chicken. Season with salt and pepper. Cover and refrigerate at least 1 hour. Makes 4 to 6 servings.

Tip: Serve by itself, on a bed of lettuce or in a sandwich.