• Servings: 4-6
• Preparation Time: 10
• 1 cup mayonnaise
• 1/2 to 3/4 tsp. curry powder
• 1/2 tsp. salt
• 1 1/2 cups dried cranberries, chopped
• 1 cup chopped celery
• 2 green onions, chopped
• 1 cup chopped pecans
• 4 cups cubed, cooked chicken
• 1 small can pineapple tidbits, drained
• Ground black pepper to taste

1. Mix mayo, curry powder and salt in a medium size bowl.
2. Blend in the dried, chopped cranberries, celery, green onions and nuts.
3. Add chopped chicken and pineapple and mix well. Season with black pepper to taste. Chill at least 1 hour.

A former co-worker, Cindy, introduced me to this delightfully different chicken salad, so I had to have the recipe!