Not bad. Rather than purchase frozen entrees for this week's lunches, I whipped up a batch of this to get me thru the week. While tasty, I'm not sure this will become my "go-to" chicken salad recipe. Admittedly, I made a couple of changes and in the interest of awarding a fair review, I'd like to give this another try following Emma's directions exactly. I made three changes, two of which I'd make again and one that I wouldn't. I didn't feel this called for enough spice, so I added 1/4 t poultry seasoning and a 1/2 t garlic powder. I'd recommend this enhancement. My final change was substituting candied pecans for plain pecans. In retrospect, I would have BY FAR preferred the taste of toasted pecans in this. NOTE: One reviewer suggested "plumping" her cranberries in hot tap water. Although a good idea (I do this sometimes myself), it is totally unnecessary here. I'd also like to note that this is GREAT served fresh, but not nearly as good days later. The pecans lose their crunch and the dried cranberries turn to mush (but I think that's because I plumped mine first...). The type of bread you choose to serve this on also makes ALL the difference. I served my sandwich on raisin bread (as one reviewer said her local diner does) and wish I wouldn't have. :( Whole wheat bread or a flaky croissant would have been a much better choice, IMHO. Thanks for sharing, your neat recipe, Emma. This will be making an appearance at this year's holiday luncheon for sure! :-)
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Not bad. Rather than purchase frozen entrees for this week's lunches, I whipped up a batch of...