Michelles Chicken Salad With Pecans Food

CHICKEN SALAD WITH GRAPES AND PECANS

Steps:

• Combine all salad ingredients in bowl and mix well.
• This works great with rotisserie chicken from the deli counter!

PECAN CHICKEN SALAD

Steps:

• Place the chicken, eggs, celery, onions, and pecans in a large bowl.
• In a medium bowl, make the dressing by whisking together the relish, mustard, and mayonnaise.
• Add the dressing to the chicken mixture and toss to coat. Add salt and pepper to taste. Cover and refrigerate to allow the flavors to meld for at least an hour. Serve on crackers, sandwiches, etc.

ASIAN CHICKEN SALAD WITH GLAZED PECANS

Steps:

• Glazed Maple Pecans: Heat a saucepan over medium-high heat until warm. Add pecan halves, maple syrup, and a pinch of salt.
• Cook for 2 or 3 minutes while stirring, being careful not to let them burn. You'll know they are ready when they smell good. Transfer to a plate to cool.
• Dressing: Whisk together oil, rice vinegar, soy sauce, lime juice, grated ginger, cilantro, and brown sugar, in a small bowl.
• Salad: Right before serving, mix half of the dressing with the salad greens. Divide on plates. Arrange chicken and apple slices over bed of greens. Sprinkle with raisins, carrot, and glazed pecans and drizzle with remaining dressing to taste.

CHICKEN SALAD WITH FRUIT AND TOASTED PECANS

Steps:

• Core and dice the apple and pear. Sprinkle the fruit with 1 or 2 teaspoons of fresh lemon juice to keep it from discoloring. In a large bowl, combine the diced chicken, apple, pear, grapes and chives.
• To make the dressing, in a small bowl, whisk together all of the dressing ingredients.
• Just before serving, add all of the dressing to the chicken salad and toss well to combine. Adjust seasonings, adding additional salt if necessary. Top with the toasted pecans.

CURRIED CHICKEN SALAD WITH FRUIT AND PECANS

Steps:

• Combine all ingredients and mix well.
• Refrigerate for a minimum of one hour before serving.

TANGY CHICKEN SALAD WITH PECANS

Steps:

• In a bowl, whisk together the mayonnaise, Dijon mustard, sugar, salt, pepper, and lemon juice until smooth.
• Add the chicken, pecans, celery, and onion and stir to combine.
• Cover and refrigerate at least 1 hour before serving.