Mary Bilyeau of Ann Arbor, Mich., was the winner of our July 2007 “Berry Favorite Salads” recipe contest with her Cranberry Pecan Chicken Salad. “I really like this salad because it’s easy to prepare, tastes fabulous and because the cranberries are gorgeous in it,” Mary wrote.
- 1/2 cup pecans, chopped and lightly toasted
- 4 boneless, skinless chicken breasts
- 1 cup white wine
- 2 cups water
- 1/4 cup Wisconsin Wilderness cranberry grilling sauce*
- 1 lemon, halved
- 1 cup light mayonnaise
- 1/3 Wisconsin Wilderness cranberry mustard*
- 2 tablespoons whole grain Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon lemon pepper
- 3/4 cup dried cranberries
- 3 cantaloupes, halved and seeded
- 6 large lettuce leaves
*The Wisconsin Wilderness cranberry grilling sauce and Wisconsin Wilderness cranberry mustard are available from our on-line gift shop.
In a small skillet, toast pecans over medium heat until just fragrant; place into a large mixing bowl.
Place the chicken in a large skillet. In a bowl, combine the wine, water, cranberry grilling sauce and juice from one lemon half. Pour liquid over the chicken and bring to a boil. Lower heat and cook chicken for 10 minutes on each side, or until no longer pink inside. Remove the chicken from the liquid and let stand.
Grate zest from the lemon and add the juice from the remaining half. Stir in the mayonnaise, cranberry mustard, Dijon mustard, salt and pepper.
Add the cranberries to the pecans in the large mixing bowl. Chop chicken into bite-sized pieces and add to the cranberries. Pour the sauce over the salad and mix well.
Trim a thin slice from the round end of each cantaloupe half (so that they don’t wobble). Place 1 lettuce leaf onto each of six plates; top with a melon half. Divide the chicken salad among the melon halves and chill 30 minutes. Serve cold.
Makes 6 servings.