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Monday, February 1, 2010

Pecan Chicken Salad

This chicken salad is so tasty.  The fresh herbs and mild vinegar help make it fresher and less heavy then a super mayonnaisey traditional chicken salad.  We love to eat it on a sandwich with whole wheat french bread.  It's also great with baguette, pita, or served a top romaine.

adapted from Smitten Kitchen's Cranberry-Walnut Chicken Salad
Makes 4 to 6 servings


  • 4 cups cubed (1/2 inch) cooked chicken, (I like to use a rotisserie chicken)
  • 1 cup pecans, toasted and chopped (I also like almonds)
  • 1 celery rib, diced into small bits (1 cup)
  • 1 cup dried cranberries (or any dried fruit according to your preference.  I like golden raisins and cranberries.  But cherries, peaches, apples, raisins, and apricots work too.  You may want to dice larger fruit.)
  • about 1/3 to 1/2 cup mayonnaise (I always go light on this)
  • 3 tablespoons tarragon vinegar, if you have it, or rice vinegar works well, too
  • 2 tablespoons finely chopped fresh tarragon or herb or your choice (I usually use Italian Parsley because that's what I have around)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Really complicated directions: Toss together all ingredients in a large bowl until combined well. Enjoy!

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