This Chicken Salad recipe is my favorite. I especially like it on a croissant, but of course that's not too healthy! Although you'll be glad to hear this interesting piece of information. My son, Zachary, was helping me get Christmas decorations out the other day and he found a book called, "The Little Book of Christmas Joys". He told me it said "DON'T COUNT CALORIES FROM DECEMBER 15TH THROUGH JANUARY 2ND." Wow! I'm glad to hear that, aren't you?! December 15th will be here before we know it!
CHICKEN SALAD
2 1/2 cups cooked chicken breast, diced or shredded and cooled
1 cup sliced seedless grapes
1/2 cup chopped pecans, toasted
1 cup celery, finely chopped
1 teaspoon salt
1 cup mayonnaise (regular, low-fat, or fat free)
1/4 cup whipped cream (regular, low-fat, or fat free)
Preheat oven to 350 degrees. Lightly spritz baking sheet with cooking spray. To toast pecans, put them on a baking sheet and toast them just until they become aromatic, about 5 minutes. Stir the pecans and toast a minute or two longer. Watch them carefully so that they do not become scorched. Allow the pecans to cool. Combine all ingredients in medium bowl. Mix well. Chill in refrigerator until ready to serve.
For an appetizer, use the tiny croissants or serve a small amount on top of a cracker. Chopped apple could also be added to this recipe, if desired.
Pin It Now!
No comments:
Post a Comment