Wednesday, July 7, 2010

Honey of a Chicken Salad

Many years ago, I was at a girl's camp in the mountains and the leaders took turns planning the meals.  This was one of the lunches we had and it tasted SO GOOD to me!  I know that things always taste better when you are in the mountains, but this was especially good.  My friend Jodi gave me this recipe.  I love it. 

Some nights I don't have much time to cook dinner, so this is a great one that I can make during the morning and pull it out, put it in a pita pocket and dinner is ready.
These are the ingredients.  Don't forget to cut your grapes in half using this helpful tip
To toast your pecans, put them on a cookie sheet sprayed with Pam and bake at 350 degrees for about  5 minutes, or until they become fragrant (watch them closely so they don't burn)
You could buy deli chicken to use in this recipe, or it is so simple to just throw the chicken breasts in a pan with water (I throw them in frozen) with a little salt and pepper, some celery, and onion, and let them boil for about 20-30 minutes or until the chicken is cooked through, then cut up and cool in the refrigerator.

Honey of a Chicken Salad

4 c cubed, cooked chicken
1 1/2 c seedless grapes - sliced
1 c toasted pecan pieces
1/2 c mayonnaise
1/4 c vanilla yogurt
2 TBSP honey
1 tsp poppy seeds
1/4 tsp white pepper
1 TBSP fresh lime juice

In a large bowl, combine chicken, grapes and nuts.  In a small bowl, combine mayonnaise, yogurt, honey, poppy seeds, white pepper and lime juice.  Add to chicken mixture and gently toss to coat.  Serve on lettuce leaves or in a pita bread pocket.

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