Ridgecrest Recipe – Mark's Chicken Salad

RidgecrestRecipes_150x150We thought for the summer season, we would share a recipe from our Ridgecrest Kitchen that has won the award for best dish at our local Meals on Wheels competition.

Ingredients:

  • 2 lb. Course chopped cooked white chicken
  • Salt and Pepper
  • ¾ c. Dried cranberries
  • ¾ c. Toasted whole pecans
  • ½ c. chopped cooked bacon (cooked well and drained)
  •  Toss together dry ingredients. Salt and pepper to taste.

Dressing:

  • 8 oz. Dukes Cole Slaw dressing
  • 2 oz. Dukes Honey Mustard
  • 4 oz. softened cream cheese
  • 4 oz. sour cream
  • 4 oz. Lea & Perrins white wine Worcestershire sauce

Toss Chicken mixture with dressing. Chill for at least 4 hours.