Saturday, December 4, 2010

Chicken Salad With Grapes and Pecans

This weekend some girlfriends and I attended the Deeper Still conference in downtown Birmingham—what a blessing! Because of my home's proximity to the civic center, we came here for lunch today. The menu was simple: chicken salad, bagel chips, Chopped Apple Salad, and Chocolate Chip-Oatmeal Cookies. I cooked the chicken using this method the day before, shredded it, and then refrigerated it until it was time to put the salad together. This recipe is totally off the top of my head, but it turned out well. Enjoy!

Chicken Salad With Grapes and Pecans
6 chicken breasts, cooked and shredded
1 1/2 cups halved red grapes
1/2 cup pecan halves, toasted and chopped
1 1/2 cups mayonnaise
1/2 cup honey
1/4 cup Dijon mustard
Salt and pepper

1. Combine chicken and next 2 ingredients in a large bowl. Stir together mayonnaise and next 2 ingredients; add to chicken mixture until combined. Taste at this point and add additional mayo and honey, if needed. Season with salt and pepper to taste.

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