Dijon Chicken Salad (& a rehash)

My church Circle group had their annual Christmas salad luncheon today. In addition to the marinated carrots* I always take, I tried a recipe for chicken salad that I found at Allrecipes.com. Everyone seemed to enjoy it, so it will be a keeper.

Dijon Chicken Salad

2 (10 ounce) cans chunk chicken

1 cup sliced celery

1 cup halved seedless green grapes

1 cup halved seedless red grapes

1/4 cup dried cranberries

2 teaspoons dried chives

2 tablespoons honey

1 tablespoon Dijon mustard

3/4 cup mayonnaise

1/2 teaspoon salt

1/8 teaspoon ground black pepper

Mix together the chicken, celery, green grapes, red grapes, cranberries, and chives in a bowl. Whisk together the honey, mustard, mayonnaise, salt, and pepper in a separate bowl. Add the mustard mixture to the chicken mixture, stir to coat.

*I thought I'd already "rehashed" this recipe. I couldn't find it, so here it is again. This is for you, Barbara.

Marinated Carrots

1 cup sugar

1 cup vinegar

1/2 teaspoon salt

1/2 stick cinnamon

1 bay leaf

18 whole cloves

18 whole allspice

2 cans baby carrots, drained

Combine first seven ingredients, bring to a slow boil and simmer five minutes. Pour over carrots. When cool, cover and place in refrigerator for 24 hours before serving. Keep refrigerated.