Cranberry Chicken Salad

This became the favorite chicken salad for some. I must admit, it is my favorite.  And don't let the amount of dry mustard frighten you.  The Honey Mustard will keep in the refrigerator for weeks.

Cranberry Chicken Salad

8 cups cooked diced chicken breasts

3 celery ribs, thinly sliced

5 green onions, sliced

1 1/2 cups toasted pecans (I saute them in butter)

1 (6 ounce) package Craisins

1 cup mayonaise

1/2 cup Sweet Hot Mustard

I think I use a little more mayonaise and Sweet Hot Mustard, depending on how creamy you prefer.

Mix together.  Cover and chill for up to 3 days.

Sweet Hot Mustard

2 cups sugar

1 1/2 cup dry mustard (Coleman's or store brand is ok)

3 large eggs, beaten

2 cups white viengar

1/4 cup honey

Mix sugar and dry mustard together; whisk in eggs, then vinegar.  Cook over medium heat, stirring constantly about 10 minutes until thick and smooth.  Add honey and cool.  Refrigerate in airtight container for up to 1 month.