"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pecan Chicken Salad Recipe

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This recipe for Pecan Chicken Salad, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Larkin
Added: Thursday, July 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. boneless, skinless chicken breasts, well rinsed and patted dry
3 c. water
1 chicken bouillon cube
1 lb. seedless green grapes
1 1/2 c. pecan halves
1 c. diced celery
1 c. chopped fresh dill
1 1/2 c. sour cream
1 1/2 c. mayonnaise
Salt and freshly ground pepper, to taste
2 bunches watercress, optional
Dill sprigs, for garnish

Directions:
Directions:
1. Preheat the oven to 350 degrees F. Arrange the chicken breasts in a single layer in a shallow pan.
2. Bring the water to a boil and add the bouillon cube. Stir to dissolve. Pour enough bouillon in the baking pan to just cover the chicken breasts. Lay a sheet of cooking parchment or aluminum foil over the chicken, and bake until cooked through, 30 minutes. Allow the chicken to cool in the liquid; then discard the liquid.
3. Shred the chicken into bite-size pieces and place them in a large bowl. Add the grapes, pecans, celery and chopped dill, and toss well.
4. In a separate bowl, mix the sour cream and mayonnaise together. Toss this into the chicken salad. Season with salt and pepper. Cover and refrigerate for 2 hours.
5. Serve on a bed of watercress or other salad green, garnished with dill sprigs.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Our good friend Jeanie Babineau brought this dish to our annual Golf Tournament party at River Highlands. It comes from the Silver Palate.

 

 

 

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