Rachels Cranberry Chicken Salad

This is a great sandwich filling that they make at the diner in the hospital where I work, but I fancied it up a bit with some green onions and pecans. A great way to use up leftover chicken. Delicious!

Step: 1

Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).

Per Serving: 384 calories; protein 14.1g; carbohydrates 16.2g; fat 30.3g; cholesterol 46.1mg; sodium 187.1mg.

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