This is my go to pot luck dish. I've made it for baby showers, pool parties and picnic lunches, and it's always a hit.
It's also kind of irresistible, well, to my husband at least.
On more than one occasion I've found him eating a bowl of chicken salad that he knew was supposed to be saved for an event. The last time I caught him it was after 9 at night. At first I thought he was eating a bowl of ice cream, then I noticed he was acting guilty.
The man loves his meat.
You can use leftover chicken of any kind for this recipe but I usually simmer chicken breast in spices. I think it creates a better texture for chicken salad. I'll bring a pot of water to a boil, add dried herbs and spices like bell's seasonings, bay leaves, rosemary, and thyme, turn down the water to a simmer and cook for about 20 minutes. Then I leave the chicken in the broth and let it cool off before chopping (I feel like this helps keep the chicken moist).
Below is the recipe but keep in mind the measurements are pretty loose. I don't recommend messing with the ingredients much, but just about everything can be added to taste.
Cranberry Chicken Salad
1 lb cooked chicken, cubed
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 small grated, or finely diced onion
1/2 cup dried cranberries
1/2 cup pecans, loosely chopped
1/4 cup fresh flat-leafed parsley, chopped
Salt & pepper, to taste
Add all of the ingredients in a large bowl and toss until evenly coated.