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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Chicken Pecan Salad Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup pecans
1/2 tsp butter
1/4 tsp seasoned salt
1 med-sized head iceberg lettuce
4 hard boiled eggs - quartered
4 cooked chicken breasts, boned, skinned and sliced
1 small cucumber thinly sliced (optional)
3/4 cup mayonnaise
1/2 tsp finely chopped freah mint (optional)
1/2 tsp grated lemon peel
1 1/2 Tbsp lemon juice
salt and pepper
Directions:
Directions:
Saute pecans in skillet with butter and seasoned salt over low heat about 5 minutes, stirring constantly. Cool. Remove core from lettuce, rinse, drain thoroughly and refrigerate in plastic bag to crisp. When ready to serve, line bowl with outer leaves. Cut remainder of head into bite size chunks and place in bowl. Top with eggs, chicken, cucumber and pecans. Blend mayonnaise, mint, lemon peal and juice; pour over salad and toss lightly. Add salt and peper to taste.
Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Left over turkey can be used instead of chicken.

 

 

 

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