Cherry Pecan Chicken Salad

This year for Mother’s Day we decided that we would have our families over to us. When I started thinking about what to make for everyone I decided it would be the perfect time to try out a few new recipes. I knew I wanted to make croissants since they’ve been on my to-make list for eons.  I started to think about what would go well on a croissant and immediately thought of the recipe I’ve had concocted in my mind for months for cherry pecan chicken salad. I cooked the chicken the night prior so all I had to do was throw together the ingredients in the morning and put them on the croissants. As far as hostessing goes, it could not have been more simple and the chicken salad was exactly what I’d envisioned: slightly sweet, a bit crunchy and full of flavor.

Cherry Pecan Chicken Salad
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Ingredients:
4 cups cubed cooked chicken
1/3 cup Mayo
3/4 cup plain Greek yogurt
2 Tablespoons Dijon mustard
3-4 stalks celery, chopped
1 cup dried cherries
1 cup chopped pecans
2 Tablespoons minced flat-leaf parsley

Directions:
Combine all of the ingredients in a large bowl. Mix until well-combined. Cover and refrigerate for 30 minutes. Serve.

Source: An original Laura’s Recipe Collection recipe