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"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Pecan Chicken Salad Recipe

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This recipe for Pecan Chicken Salad is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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

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:
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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