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Party Chicken Salad

Photo: Jennifer Davick; Stylist: Rose Nguyen
Prep time 20 mins
Bake time 5 mins
Cool time 15 mins
Chill time 2 hrs
Yield Makes 6 servings
The juice from the peaches adds a sweet note to this luncheon favorite. Serve on a bed of baby lettuces tossed with blackberries.

Ingredients

  • 1 cup chopped pecans
  • 1/2 cup mayonnaise
  • 1/4 cup minced sweet onion
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 4 cups chopped cooked chicken breast
  • 4 small fresh, firm, ripe peaches, peeled and diced
  • Garnishes: fresh basil sprigs, fresh blackberries

How to Make It

  1. Preheat oven to 350°. Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely in pan on a wire rack (about 15 minutes).

  2. Stir together mayonnaise and next 4 ingredients in a large bowl. Fold in pecans, chicken, and peaches; cover and chill 2 hours. Garnish, if desired.