Potbelly Chicken Salad Recipe
Servings: 4
Calories: 350kcal
Equipment
- Large mixing bowl
- Cutting Board
- Chef's knife
- Measuring cups, and spoons
- Mixing spoon
- Small bowl
Ingredients
- 2 cups cooked and shredded chicken
- 1/2 cup celery, diced
- 1/2 cup red onion, diced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- Salt and pepper, to taste
Instructions
- In a large mixing bowl, combine the cooked and shredded chicken, diced celery, diced red onion, dried cranberries, and chopped pecans.
- In a small bowl, whisk together the mayonnaise, honey, and Dijon mustard until well combined.
- Toss to coat by pouring the dressing over the chicken mixture.
- Season with salt and pepper to taste.
- To allow the flavors to meld together you should cover and refrigerate for at least 30 minutes.
- Serve chilled.