This recipe for Lemon Pepper Chicken Salad, by Judy Hester, is from Eagles in the Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 cooked or grilled boneless skinless chicken breast halves (or 1 rotisserie chicken) 3 T. honey 3 T. Dijon mustard 3 T. mayo 2 tsp lemon zest 1 ½ tsp lemon pepper 1/2 tsp poppy seeds 1/2 tsp garlic powder 1 cup red grapes halved 1/2 C. cashews or sunflower seeds (unsalted)
Mix all ingredients well except chicken, grapes and cashews/sunflower seeds. Add to chicken. Add grapes/nuts just before serving.
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