Ingredients

6 ounces cream cheese -warm
1/2 cup chopped pecans (toasted almonds would be good too)
4 T Miracle Whip or Mayonnaise
2 cups cooked chicken or 1 pint home canned chicken breast with no bone.
2 oranges peeled, cut into bite size pieces and drained.
Bread

Notes:

If you plan on using home canned chicken remember the USDA recommends that you boil your low acid foods for 10 minutes. Do this the day before. Boil the chicken for 10 minutes, drain well and store in the fridge overnight or until cool. Then pull together your chicken salad.

The pictures I took here are not with home canned chicken. I used a piece of turkey breast that I chopped into bite size pieces.

Either works. The canned chicken will have a more shredded texture. The cooked chicken will be more chunky. Both are good!

Directions

Prepare chicken. Peel oranges and cut into bite size pieces. I find it easiest to do this with a shears.

Combine cream cheese nuts and miracle whip in a medium size bowl.




Stir in chicken and oranges. Spread on toasted bread or eat it as it is.

How easy is that?


This recipe is pretty versatile. Here are some optional things to add.

• Chopped veggies like celery or sweet peppers.
• Fresh peas from the garden.
• Shredded cheese.
• A shake of tobasco would liven things up (be sure to mix well).
• Top your sandwiches with lettuce.

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