Sweet Chicken Macaroni

This light salad combines a savory macaroni salad with the sweetness of mandarin oranges and cranberries. I make it without the chicken for a side dish, with the chicken for a one dish meal. I had eight little girls at my house the other day and this was attacked again and again. Even the 15 month-old, though she kept handing her mom the cranberries.

2 cans chicken in water, drained OR
2 chicken breasts, cooked and cubed
4 green onions, chopped
1/2 c. mayonnaise
1/2 c. sour cream
2 T. vinegar
2 tsp. salt
2 tsp. sugar
1/4 tsp. pepper
3 stalks chopped celery, OR
1/2 bag shredded cabbage
2 11 0z. cans mandarin oranges, juice drained and saved
1/2 c. dried cranberries, soaking in the saved mandarin juice
*1/2 c. pecan halves or pieces
4 c. cooked macaroni

As macaroni cooks according to package directions, mix chicken, onions, mayonnaise, sour cream, vinegar, salt, sugar, pepper, and celery or cabbage in large bowl.
Cool noodles by tossing gently with ice cubes in a colander in the sink. Drain noodles and cranberries and stir into chicken mixture. Taste and add more salt if needed.
Gently add oranges and pecans.

When making this ahead of time, wait until just before serving to add noodles, oranges, and pecans.

May substitute one apple, cored and diced, and 1-2 c. grapes for oranges and cranberries.

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