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CHICKEN SALAD Recipe

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This recipe for CHICKEN SALAD is from A Taste of Tradition 2nd Edition, 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!
Category:
Category:
Ingredients:  
Ingredients:  
CHICKEN:
3 chicken breasts
1 celery rib
small piece onion
1/3 tsp peppercorns
1 tsp salt
PECANS:
1 tbs melted butter
1/2 C. pecan halves
pinch of salt
SALAD:
1 C. mayonnaise
2 Tbsp cream cheese, soft
1 Tbsp dijon mustard
1 Tbsp honey
3 celery ribs (diced)
3 green onions
1/2 C. dried cranberries
1/2 C. roasted pecan halves
1 heaping cup red seedless grapes (cut in 4)
zest of 1/2 lemon
juice of 1/2 lemon
1/2 tsp pepper
1/2 tsp salt
1/4 tsp garlic powder
Directions:
Directions:
CHICKEN: Cut up chicken into strips, cover with water and add celery, onion, salt, and peppercorn. Bring to a boil, skim off the protein foam. Turn stove to a low simmer. Simmer for about 18 minutes, until the pink color is gone. Remove from pot and allow to cool. Cut into cubes. Cover with wrap but leave a little opening. PECANS: Melt butter in skillet. Add pecans and salt, toss until deeper color. 3 to 4 minutes. Remove from skillet onto a paper towel. SALAD: Combine the first 4 ingredients and mix with a mixer. Dice the celery, onion, chop pecans, cranberries, and cut grapes into ¼. Add into the mayonnaise mixture. Then, add the lemon, salt, and pepper. Add chicken to the bowl and toss until well coated. It is ready to eat.

 

 

 

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