My famous chicken salad arrives at the party chilled in a plastic container. When it’s time to set out the food, I stir in the pecans and assemble the sandwiches. They’re great for buffet-style potlucks.
—TRISHA KRUSE EAGLE, ID
START TO FINISH: 25 MIN. • MAKES: 15 SERVINGS
4 cups cubed cooked chicken breast
1 1/2 cups dried cranberries
2 celery ribs, finely chopped
2 green onions, thinly sliced
1/4 cup chopped sweet pickles
1 cup fat-free mayonnaise
1/2 teaspoon curry powder
1/4 teaspoon coarsely ground pepper
1/2 cup chopped pecans, toasted
15 whole wheat dinner rolls
Torn leaf lettuce
1. In a large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise, curry and pepper. Add to chicken mixture; toss to coat. Chill until serving.
2. Stir pecans into chicken salad. Serve on rolls lined with lettuce.