Holiday Luncheon Waldorf Chicken Salad

Ingredients

  • 4 boneless, skinless chicken breasts*
  • ¾ cup Braum’s mayonnaise*
  • 1 tablespoon brown sugar
  • 1 stalk celery, diced*
  • 1 green apple, diced*
  • 2 tablespoons raisins*
  • 2 tablespoons dried cranberries*
  • ¼ cup pecans, chopped *
  • 2 tablespoons flat leaf parsley, chopped
  • Braum’s Cranberry or Cinnamon Coffee Cake*

Instructions

  1. In a large stock pot, place the chicken breast and cover with water.
  2. Boil the chicken breast for 20-25 minutes.
  3. Remove from the heat and set the chicken breasts on a plate to cool for 30 minutes.
  4. Then, either shred or cube the chicken.
  5. In a large bowl, combine the chicken, celery, green apple, raisins, dried cranberries and pecan pieces.
  6. Whisk together the mayonnaise, brown sugar and flat leaf parsley.
  7. Pour the dressing over the top of the chicken mixture and toss together.
  8. Serve on a bed of mixed greens with a slice of Cranberry Bread or Cinnamon Coffee Cake.