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Becky's Southern Pecan Chicken Salad Recipe

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This recipe for Becky's Southern Pecan Chicken Salad, by , is from The Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pamela Brown

Category:
Category:

Ingredients:  
Ingredients:  
8 c. chopped cooked chicken (make it simple, get a rotisserie chicken.
2c. red seedless grapes chopped o sliced
1-1/4c. chopped pecans
1/2c. chopped green onion
1/1/2c. mayo
1c. sour cream
2T. Dijon mustard
1T. chopped fresh thyme. Use less if dried
1-1/4 t. salt
1t. pepper

Directions:
Directions:
In a large bowl combine chicken, grapes, pecans and green onion
In a separate bowl, combine remaining ingredients and pour over chicken mixture. Becky says to spoon the mayo mixture a little at a time until you get the right consistency with the chicken. Cover and refrigerate until ready to serve.
Becky served these on croissants with a small spinach salad.

Personal Notes:
Personal Notes:
Chuck says, hands down, that this is the best chicken salad he has ever eaten and Becky agrees.

 

 

 

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