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2 cups chopped cooked chicken (about 1 lb.)
1 cup sliced or chopped celery
1 cup green or red seedless grapes, Halved
1/2 cup sweetened dried cranberries (Craisins recommended)
1/2 cup chopped pecans, toasted
Dressing:
1/2 cup light salad dressing (Miracle Whip recommended)
1/2 cup light sour cream
1/4 cup Burleson's Clover Honey
1/2 teaspoon poppy seeds
1/4 teaspoon salt
1/4 teaspoon coarse-ground pepper
In large bowl, combine chicken, celery, grapes, cranberries and pecans; set aside. In small bowl, whisk together salad dressing, honey, poppy seeds, salt and pepper. Add to chicken mixture; stir gently to combine. Serve on Boston Bibb lettuce leaves or in a baked puff pastry shell. Garnish with fresh fruit, if desired.
Makes 6 to 8 servings.
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