For the chicken salad:
½ c. – ¾ cup chopped toasted pecans or the honey pecans for extra yum
2 ½ c. cubed cooked chicken or shredded chicken
1 Granny Smith apple, cored, peeled, and diced small
2 stalks celery, diced small(aprx. 1/3 c.)
1 green onion, thinly sliced
1/4 cup red onion, finely chopped
1/3 – 1/2 c. dried cherries (chopped) or dried cranberries
2 Tbs parsley, finely chopped
little bit of fresh dill (optional) to taste
1/2 c. Mayonaise
¼ - ½ c. – sour cream (depending on how creamy you like it)
½ t. salt (or more to taste)
½ t. pepper (or more to taste)
In a large bowl toss together pecans, chicken, apple, celery, green onions, red onions, dried cherries, parsley and dill. Add mayonnaise and sour cream to taste, starting with written amounts until you reach your desired consistency. Add more salt and pepper to taste.
It’s really a recipe that you add or subtract what you like or don’t like. But I find it delicious served on croissants.