Chicken Salad Recipe
This is a great fruity and crunchy chicken salad for anytime of the year. Makes a great main course on its own or in a sandwich. Try it on pita bread or a croissant for an extra special treat.
Makes 4-6 servings
Ingredients:
1 cup mayonnaise
2 tablespoons Dijon mustard
1/4 cup fruit chutney
5 chicken breast halves, cooked and cut into bite-size pieces (about 6 cups)
2 chopped celery ribs (about 1 cup)
1 cup red seedless grapes, cut in half
1 peeled and chopped tart apple, such as Granny Smith or Pippin (about 1 1/4 cups)
1 cup red seedless grapes, cut in half
1/4 cup chopped fresh parsley (I prefer the Italian flat leaf parsley)
Coarse salt
Freshly ground pepper
Directions:
In a medium bowl, stir together mayo, Dijon mustard and chutney. Add remaining ingredients and toss together gently. Sprinkle with 1/2 of the recipe of spicy pecans (recipe shown below). Reserve remaining pecans for snacking (yum!)
Check out this gorgeous glass serving bowl from Joseph Abboud. What a fabulous way to serve this chicken salad, or a green salad, or fruit salad, or vegetables, or pasta salad or ...
Spicy Pecan Recipe
2 cups pecan halves
2 tablespoons vanilla extract
1 tablespoon olive oil
2 tablespoons dried rosemary
1 teaspoon ground cinnamon
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
Directions:
Preheat oven to 350 degrees. Lightly spray baking sheet with cooking oil spray.
Combine pecans, vanilla, and olive oil in medium bowl. Combine remaining ingredients in small bowl, sprinkle on pecans and toss to coat.
Arrange pecans in a single layer on baking sheet. Stirring frequently, bake at 350 degrees for approximately 15 minutes or until nuts are brown and crispy.
Cool on baking sheet, continuing to stir often to prevent sticking. Sprinkle 1/2 of nuts over the chicken salad. Remaining pecans may be stored in an airtight container for up to 1 week at room temperature. Makes a great snack with a good bottle of wine or a cool cocktail.
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