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Source: Stop and Smell the Rosemary

Chicken Pecan Salad with Cranberries
The whole family will enjoy this salad.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 0 minutes
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2 large egg yolks
2 tablespoons apple cider vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
3/4 cup Vegetable Oil
2 whole boneless skinless chicken breasts, poached and diced
3/4 cup cranberries, fresh or dried
3 ribs celery, diced
1 cup pecans, coarsely chopped
1 head red leaf lettuce, torn

Blend egg yolks, vinegar, sugar, mustard, and salt in a food processor. With machine running, add oil slowly in a thin stream. Refrigerate.

Place chicken, cranberries, and celery in a serving bowl. Add dressing and toss to coat. Cover and refrigerate 8 to 10 hours.

Just before serving, add pecans and toss gently. Serve over lettuce.

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