Cranberry Chicken Salad (P2)

Makes 12 servings

4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 ½ cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste

Directions:

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper, to taste. Chill 1 hour. Serve on lettuce cups.

Pecan Chicken Salad on Cucumber Slices (P2)

1 cup shredded cooked white chicken breast meat
2 teaspoons chopped fresh tarragon
1/4 cup mayonnaise
1/4 cup low fat sour cream
1/4 cup finely diced celery
1/4 cup chopped pecans
coarse kosher salt and black pepper to taste
2 cucumbers (seedless, if possible)

Combine all ingredients except the cucumbers in a bowl. Refrigerate until chilled, if desired.
Slice cucumbers lengthwise and spoon chicken salad onto it, as though it was bread.

*As an appetizer, the salad can be spooned over cucumber rounds (slices ¼ inch thick).