Party Chicken Salad
Photo: Jennifer Davick; Stylist: Rose Nguyen
The juice from the peaches adds a sweet note to this luncheon favorite. Serve on a bed of baby lettuces tossed with blackberries.
How to Make It
Step 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).
Step 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.
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Mare33's Review
This was great chicken salad. I used fat-free mayo and reduced the amount by a little bit. I served it as a sandwich and it was great. The flavor is even better after it sits in the fridge for a little while.
JenNPuddy's Review
Fresh, delicious, fantastic. I ate without the blackberries but my husband gobbled them up. Delicious on sandwiches or naan.
aubiechic's Review