Museum Dinners - The Finale

So I serve as a volunteer docent at the Church History Museum on Tuesday nights.  We rotate bringing in dinner and it's been a little bit of a challenge because there are a lot of dietary and tastes to consider.  Some don't like red meat, some don't like mayo based salads, etc.  So Tuesday was my last night to bring in dinner because the museum is closing down for a year and when it opens up again, we won't be rotating dinners anymore.

This was a chicken salad that was a real hit.  It was quite unusual and is billed as being "reminiscent of poppy seed dressing."  In fact, you could add poppy seeds to it to dress it up even more.

Honey-Chicken Salad


Ingredients:

4 cups chopped cooked chicken
3 celery ribs, diced (about 1 1/2 cups)
1 cup sweetened dried cranberries
1/2 cup chopped pecans, toasted
1 1/2 cups mayonnaise
1/3 cup honey
1/4 teaspoon salt
1/4 teaspoon pepper
Garnish:  Chopped pecans

Directions:

Combine first 4 ingredients

Whisk together mayonnaise and next 3 ingredients.  Add to chicken mixture, stirring gently until combined.  Garnish, if desired.

Source: Published by Southern Living June 2006, found on myrecipes.com. You can find it here.