Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

The juice from the peaches adds a sweet note to this luncheon favorite. Serve on a bed of baby lettuces tossed with blackberries.

Inspired by Judy Farrington Aust, Tucker, Georgia
Recipe by Southern Living June 2009

Gallery

Jennifer Davick; Stylist: Rose Nguyen

Recipe Summary

prep:
20 mins
bake:
5 mins
cool:
15 mins
chill:
2 hrs
total:
2 hrs 40 mins
Yield:
Makes 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

    Advertisement
  • 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.

Advertisement
Advertisement