Party Chicken Salad

3 Reviews
ADD YOUR REVIEW
Photo: Jennifer Davick; Stylist: Rose Nguyen
Prep Time
20 Mins
Bake Time
5 Mins
Cool Time
15 Mins
Chill Time
2 Hours
Yield
Makes 6 servings
By Inspired by Judy Farrington Aust, Tucker, Georgia
June 2009
RECIPE BY Southern Living

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

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

aubiechic's Review

Mare33
July 14, 2010
N/A

Mare33's Review

JenNPuddy
July 28, 2009
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

aubiechic
June 26, 2009
Fresh, delicious, fantastic. I ate without the blackberries but my husband gobbled them up. Delicious on sandwiches or naan.