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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pecan Chicken Salad Recipe

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This recipe for Pecan Chicken Salad is from Paula's Cookbook, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. boneless, skinless chicken breasts
3 cups water
1 teaspoon chicken bouillon
1 lb. seedless green grapes, diced
1 cups pecan halves, chopped into small pieces
1 cup celery, diced
1 cup fresh dill, chopped
1 cup sour cream
1 cup mayonnaise
Salt and pepper, to taste

Directions:
Directions:
Preheat oven to 350. Arrange the chicken breast in a single layer in a shallow baking dish. Bring the water to a boil and add bouillon. Stir to dissolve. Pour enough bouillon in the baking dish to just cover chicken breast. Lay a sheet of aluminum foil over chicken and bake 30 minutes. Allow the chicken to cool in the liquid; then discard the liquid.

In a large. Owl, shred the chicken into bite sized pieces. Add the grapes, pecans, celery and chopped dill and toss well.

In a separate bowl, mix the sour cream and mayo. Toss into chicken salad. Season with salt and pepper. Cover and refrigerate for at least 2 hours before serving. Enjoy!

 

 

 

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