Sunday, February 20, 2011

Sonoma Chicken Salad

A great way to use up leftover roasted chicken meat is to make a chicken salad for sandwiches or on top of some mixed greens. The toasted pecans and grapes make it out of this world!

Sonoma Chicken Salad 

(About 2 servings)
  • 3 tbsp mayonnaise
  • 1 1/2 tsp apple cider vinegar
  • 1/4 tsp kosher salt 
  • 1/8 tsp freshly ground pepper
  • 2 cups cooked chicken breast; shred or cut into bite size cubes
  • 1/2 cup grapes, halved
  • 1/4 cups pecans (or walnuts), lightly toasted and chopped into smaller pieces

In a small bowl, whisk together the mayo, vinegar, salt and pepper until smooth and creamy. Set aside.

In a medium bowl add the chicken, grapes, and pecans. Pour in the mayo mixture. Gently fold everything together until well combined.

Spoon chicken salad onto some bread for a sandwich or into some pita pockets. Or on top of some mixed greens.

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