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Catch 'em & Cook 'em: Party Chicken Salad

October 31, 2018
By Capt. Dick May , Pine Island Eagle


1 C chopped pecans

1/2 C mayonnaise

1/4 C minced sweet onion

2 Tbsp chopped fresh basil

1/2 tsp salt

1/2 tsp fresh ground pepper

5 C chopped cooked chicken breast

4 small fresh, firm ripe peaches peeled and diced

Fresh basil sprigs and fresh blackberries for garnish

How to:

1. Preheat oven to 350 degrees

2. Bake pecans in single layer on a baking sheet for 5 to 7 minutes or until lightly toasted and fragrant

3. Cool completely in pan on a wire rack about 15 minutes

4. Stir together mayonnaise and onion, basil, salt and pepper in a large bowl.

5. Fold in pecans, chicken and peaches.

6. Cover and chill 2 hours

7. Garnish if desired

Serves 6

Capt. Dick May was a former long-time island fishing guide and cookbook author.



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