My Chicken Cherry Salad

• 5 lbs chicken, roasted and cooled completely
• 2 stalks celery, finely diced
• 1 bunch green onion, whites only, finely sliced (around 6)
• 12 cup dried cranberries (rehydrated)
• 12 cup pecans, chopped
• 12 sweet cherries, cut in quarters and pits removed
• 1 tablespoon lemon juice
• 18 teaspoon pepper
• 18 teaspoon celery seed
• 18 teaspoon paprika (smoked paprika preferred)
• 12 teaspoon kosher salt
• 12 cup Miracle Whip light
• 12 cup Greek yogurt

1. Rehydrate the cranberries in near-boiling water for about 5 minutes, then drain and set aside on paper towels for a few minutes to dry.
2. Meanwhile, remove the chicken meat from the bones and shred into small pieces.
3. Discard the skin, fat and bones.
4. In a large bowl, mix the spices, Miracle Whip, and yogurt with the lemon juice until well combined.
5. Add the shredded chicken, cherries, cranberries, celery, green onions and pecans and mix until thoroughly combined.
6. Chill in the refrigerator at least 45 minutes to one hour, until cold.
7. Serve along with crackers, or on sandwiches, in hollowed-out tomatoes, or however you like chicken salad--and enjoy.

chicken, stalks celery, green onion, cranberries, pecans, sweet cherries, lemon juice, pepper, celery, paprika, kosher salt, miracle, greek yogurt

Taken from www.food.com/recipe/my-chicken-cherry-salad-518086 (may not work)