By May Rostom

The perfect recipe for the summer season, it fills you up and at the same time light, easy to cook and mouth-watering. The salad recipe takes 30 mins to prep and be ready and yields 12 servings. Enjoy it after chilling in the fridge for an hour.

Ingredients:
• 4 cups cubed, cooked chicken meat
• 1 teaspoon paprika
• 1 1/2 cups dried cranberries (you can also use canned cranberries)
• 1 cup mayonnaise or yogurt
• 1 cup chopped celery (I prefer ice berg lettuce instead)

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• 2 chopped green onions
• 1/2 cup minced green, red and yellow bell peppers
• 1 cup chopped pecans or walnuts (remove if you’re allergic)
• 1 teaspoon seasoning salt
• ground black pepper to taste

Directions:
In a medium bowl, mix together all the seasonings (paprika, salt and mayonnaise). Blend in dried cranberries, celery, bell peppers, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste and chill before serving. Can be served on a bed of lettuce or a bread bowl.