In thick summer heat, I find having already-made proteins in the fridge is key. They can mean the difference between eating something homemade and (marginally) healthy or getting takeout – again – just to keep from turning on the cook top or oven.
Around our house, one of the best is chicken salad. My favorite is this gem of a recipe, but I decided to mix it up tonight. This recipe is loaded with additional protein from the pecans, and the honey dijon dressing is especially tasty. I also think chunks of bacon would make a delicious addition!
Honey Dijon Chicken Salad
with Pecans and Cranberries
(Original recipe: Julia’s Album)
4 cups chicken breast , cooked, chopped
1 cup pecans , chopped (I used roasted and salted pecans)
1/2 cup dried cranberries
4 green onions , chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons honey
1 tablespoons Dijon mustard
1 tablespoon poppy seeds
Salt to taste
In a medium bowl, combine all dressing ingredients. Whisk until well combined.
In a large bowl, combine all salad ingredients.
Add salad dressing and toss to coat. Add salt to taste.
Serve or store in the fridge.