Pecan Chicken Salad
Pecan Chicken Salad from Southern Bite! This recipe looks delicious. As always, we suggest using York Pecans for the best tasting pecans!
4 Cups Chopped Cooked Chicken
2 Hard Boiled Eggs, Finely Chopped
2 Ribs Celery, Finely Chopped
1/4 Medium Sweet or White Onion, Finely Chopped
1/2 Cup Chopped Pecans (York Pecan Pieces)
2 Tablespoons Pickle Relish (You can use dill or sweet. I much prefer the dill.)
2 Teaspoons Creole or Spicy Brown Mustard
1/2 to 3/4 Cup Mayonnaise
1. Place the chicken, eggs, celery, onions, and pecans in a large bowl.
2. In a medium bowl, make the dressing by whisking together the relish, mustard, and mayonnaise.
3. 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.
For more flavor, toast the pecans on a rimmed baking sheet at 350°F for about 5 minutes or until they've darkened in color and are fragrant. Allow to cool completely before adding to the salad.
Let us know if you give this one a try!
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