Fresh Croissants, Danish & French Pastries every Sat & Sun

CALL: (678) 795-2002

Yields6 Servings
 1 cup Hot Water
 1 whole Tea Bag, orange tea, english breakfast, or earl grey work great. use your favorite variety
  cup Dried Cranberries
 2 tbsp Water
 2 tbsp Penzeys Mural of Flavor Seasoning, or a combination of your favorite herbs & spices
 ½ cup Just Mayo Vegan Mayonnaise, or your favorite mayonnaise
 2 tbsp VSOP Cranberry Pear Aged White Balsamic Vinegar
 2 tsp Dijon Mustard, or grainy/country dijon mustard
 6 cups Cooked Chicken, cubed 2 stalks Celery, finely chopped
 2 Stalks celery, finely chopped
  cup Chopped Pecans, toasted
 ½ tsp Fine Sea Salt, to taste
 2 tsp Fresh Cracked Black Pepper, to taste
1

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

 1 cup Hot Water
 1 whole Tea Bag, orange tea, english breakfast, or earl grey work great. use your favorite variety
  cup Dried Cranberries
 2 tbsp Water
 2 tbsp Penzeys Mural of Flavor Seasoning, or a combination of your favorite herbs & spices
 ½ cup Just Mayo Vegan Mayonnaise, or your favorite mayonnaise
 2 tbsp VSOP Cranberry Pear Aged White Balsamic Vinegar
 2 tsp Dijon Mustard, or grainy/country dijon mustard
 6 cups Cooked Chicken, cubed 2 stalks Celery, finely chopped
 2 Stalks celery, finely chopped
  cup Chopped Pecans, toasted
 ½ tsp Fine Sea Salt, to taste
 2 tsp Fresh Cracked Black Pepper, to taste

Directions

1

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!

Cranberry Pear Chicken Salad

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