I was going to fix lunch to share with my mother last week, and I wanted something kind of "ladies' luncheon-y". I decided to go with chicken salad on croissants.
We like a little sweetness to these kinds of salads. My grandmother used to put grapes in chicken salad and apples in tuna salad. In the chicken salad I prepared for my mom, I used cranberries. The sweet cranberries mixed with the crunch of pecans and celery were a delicious contrast to the salty creaminess of the mayonnaise.
Cranberry Pecan Chicken Salad Print Recipe
3 cups cooked, diced chicken
1 cup mayonnaise (I used Hellman's low fat)
3/4 cup chopped celery
3/4 cup chopped pecans
1/2 cup dried, sweetened cranberries, such as Craisins
1/8 teaspoon salt
1/8 teaspoon pepper
Combine all ingredients, mix well, and serve. If you have time, refrigerate for an hour to allow flavors to combine.