Make a cup of your favorite tea then pour the brewed hot tea over the cranberries. Cover the bowl with plastic wrap and let the cranberries plump while continuing with the recipe.
2
In a large bowl, mix the herbs/spices with the water, let sit for 2-3 minutes to re-hydrate.
3
Add the mayonnaise, balsamic vinegar, and mustard to the spices and whisk to blend.
4
Drain the plumped cranberries and add to the dressing. Add the cubed chicken, chopped celery and toasted pecans. Toss gently to combine. Season with salt & pepper to taste. Serve at room temperature or refrigerate until ready to eat. Enjoy!
Ingredients
1cupHot Water
1whole Tea Bag, orange tea, english breakfast, or earl grey work great. use your favorite variety
⅓cupDried Cranberries
2tbspWater
2tbspPenzeys Mural of Flavor Seasoning, or a combination of your favorite herbs & spices
½cupJust Mayo Vegan Mayonnaise, or your favorite mayonnaise
2tbspVSOP Cranberry Pear Aged White Balsamic Vinegar
2tspDijon Mustard, or grainy/country dijon mustard
Make a cup of your favorite tea then pour the brewed hot tea over the cranberries. Cover the bowl with plastic wrap and let the cranberries plump while continuing with the recipe.
2
In a large bowl, mix the herbs/spices with the water, let sit for 2-3 minutes to re-hydrate.
3
Add the mayonnaise, balsamic vinegar, and mustard to the spices and whisk to blend.
4
Drain the plumped cranberries and add to the dressing. Add the cubed chicken, chopped celery and toasted pecans. Toss gently to combine. Season with salt & pepper to taste. Serve at room temperature or refrigerate until ready to eat. Enjoy!
