This recipe was inspired by a recent craving I had for chicken salad. Not having any of the ingredients on hand, I ordered one at a local spot and was hit with that familiar "You know, I could totally make this better" feeling. So I did.
4 Cups Cooked Chicken-Cubed
1/2 cup Sour Cream ( I used light)
1/2 cup Mayo (I used light w/Olive Oil)
4 Tablespoons Yellow Mustard
2 to 3 teaspoons lemon juice
A couple good shakes of garlic powder
A couple good shakes of paprika
Salt & Pepper to taste
1 Cup Finely Chopped Celery
1/2 Cup Finely Chopped Red Onion
1 Cup Toasted Pecans, Chopped
1 1/2 Cups Crasins (sweetened dried cranberries)
Mix together sour cream, mayo, mustard, lemon juice, garlic powder, paprika, salt and pepper. Stir in remaining ingredients and you're done. Enjoy it on a wrap, in a sandwich or with a fork.
Editors Note: Claire informed me to get maximum flavor out of this recipe it's probably best enjoyed the day after preparation to let the flavors meld and intensify a bit.