Cranberry-Orange Chicken Salad

Rossco and I were in charge of lunch duties at the cabin this weekend, so I found this awesome chicken salad to make!  It was SOOOO good (not super kid friendly - but I think was because my pita pockets scared them...haha)  One time saver would be to use canned chicken - I think it would still taste really good, and save the time actually cooking the chicken.  Overall, hit up at Dam Lake!!

OBB Cookbook : Serves 6-8

Ingredients:
1 lb chicken, marinated, grilled, and cut into small - bite size pieces (about 2 cups cooked chicken)
1 cup celery, chopped
1/2 cup green onions, chopped
zest of 1 orange (about 1 tablespoon)
1/2 cup craisins
1/2 cup mayo
1 teaspoon mustard
2 tablespoons jellied cranberry sauce
salt and pepper
1/2 cup chopped pecans
Croissants, rolls, pita pockets
Lettuce leaves

In a medium bowl, combine chicken, celery, green onions, orange zest, and craisins.

In a smaller bowl - whisk together the mayo, mustard, cranberry sauce, salt and pepper.  Add to the chicken mixture and toss to fully combine.  This salad is best if refrigerated for several hours before serving.

Just before serving, add the toasted pecans.  Serve in a pita pocket with a lettuce leaf!