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Chicken Salad with Dried Cherries and Pecans Recipe

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This recipe for Chicken Salad with Dried Cherries and Pecans, by , is from Sara and Matthew's 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!

Mike Mitchusson


3 chicken breast halves
2 1/2 c. chicken broth
2 stalks celery, chopped (about 1/2 cup)
1/2 c. dried fruit of choice (e.g. chopped dates, cherries, cranberries, apricots)
1 c. pecan halves, toasted, then chopped
1 c. mayonnaise
1 tbsp. apple cider vinegar
1/2 tbsp. honey
dash Worcestershire sauce
salt and pepper, to taste

Put chicken breast halves in a medium saucepan and add enough chicken broth to cover well. Bring to a boil, then reduce heat to simmer. Cook for 20 minutes, skimming the surface occasionally to remove flocculates. Remove from heat and let chicken sit in hot broth for another 20 minutes. Chicken breasts should be cooked through, but avoid overcooking to prevent chicken from becoming tough.

Remove chicken from broth; strain broth and reserve for another use. When chicken is cool enough to handle, chop into small pieces and place in a medium bowl. Add celery, dried fruit, and pecans.
In a small bowl, mix together mayonnaise, vinegar, honey, and dash of Worcestershire sauce for the dressing. (This is fairly tangy…if you don’t like tangy, add less vinegar.)

Toss chicken mixture with dressing. Note: the chicken and dried fruit tend to adsorb a lot of moisture, so it should be a bit extra-creamy at this point. You may need to add additional dressing, depending on how moist you like your chicken salad to end up. Add salt and pepper to taste. Cover with cling wrap and keep refrigerated until ready to serve.




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