Holiday Chicken Salad with Pecans and Cranberries

Ingredients

• 1 roasted chicken, skin, bones, removed, shredded
  
• 2 cups mayonnaise
• 1/2 cup sour cream
• 1 cup pecans, diced
• 1/2 cup Crainsins
• 1/2 cup relish
• 1/2 cup bell pepper, diced
  Coupons
• 1/2 cup white onion, diced
• 1 clove garlic, minced
• 1 stalk green onions, sliced
• 2 teaspoons black pepper
• 1 teaspoon creole seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• pinch of cayenne if desired
• crackers, bread, tortilla wraps to serve

Make A Cheddar Potato Christmas Casserole

Instructions

• Remove skin and bones from chicken, discard.
• Add chicken to blender or food processor and finely dice.
• You should have about 6-7 cups of finely diced chicken from one whole roasted chicken.
• Add chicken and remaining ingredients to bowl, mix well.
• Chill and serve with cracker, bread and in wraps.

Notes