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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Honey Mustard Chicken Salad Recipe

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This recipe for Honey Mustard Chicken Salad is from The Fitzgerald Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
5 c. cooked chicken breasts (Approximately 3 -4 whole breasts)
1 - 2 c. sliced celery (use the amount you prefer)
1 c. snow peas (can be cut in half or smaller)
1 c. pineapple, chunks or tidbits, drained
1 can mandarin oranges, drained
½ sliced grapes
1 c. toasted pecans, chopped
¾ c. honey raspberry mustard
¾ c. mayo

Directions:
Directions:
Whole pecans can be toasted in a 325º for about 10 - 12 min. It's easy to over bake, so be careful.

Combine the mustard & Mayo. Cut chicken up into pieces and fold dressing in. Add celery and snow peas but wait until just before serving to fold in the fruit and nuts.

Serve on a bed of greens with croissants or scones.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
For the chicken, I like to use Ina Garten's method of baking whole, bone-in, skin-on chicken breasts. If you use boneless, skinless you want them done, but don't over cook or they'll be tough and chewy.

This is a great brunch recipe.

 

 

 

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