Sunshine Chicken Salad

~from Savoring Time in the Kitchen

Serves 2 as a main course salad

Add as much of each ingredient as you like, according to your preference!

2 cooked chicken breasts halves (roasted, poached or rotisserie chicken breast), diced
1 organic Gala Apple, cored and diced
1/3 cup dried cranberries
1/3 cup toasted pecans, broken into pieces
1-2 green onions, sliced thin, saving some of the green part for garnish
1/2 cup Hellmans or Best Foods mayonaisse
2 teaspoons concentrated orange juice, or use freshly squeezed
1/2 teaspoon grated organic orange rind, optional
Small bunch of snipped pea shoots, optional
Salt and Pepper to taste

Cook chicken breast, allow to cool and then dice.

In a small saute pan, melt a little butter and add the pecans. Toast, tossing them around in the pan until fragrant and beginning to brown, slightly. Add a pinch of salt and toss. Place on paper toweling to cool.

Make the orange mayonnaise by adding the orange concentrate or fresh orange juice and zest, if using. Stir thoroughly to combine and taste test. Add more orange juice, if desired.

In a large bowl, combine the diced chicken, diced apple, cranberries, pecans, and sliced green onions.

Add the orange mayonnaise, salt and pepper, and toss to coat, adding more mayo, if necessary.

Cool for at least 1 hour to let the flavors combine and serve on a bed of lettuce and top with additional green onion and pea shoots, if available.