Last week I gave you the first recipe of a three-part series, Egg Salad; today’s recipe is Chicken salad, my kind of salad , with sweet, crunchy and savory all put together and the best part it’s delicious and a cinch to make.
2 cups diced cooked chicken
1 cup red or green seedless grapes, halved
1 cup diced celery
½ cup chopped glazed pecans*
¼ cup chopped shallots
2 teaspoons Dijon mustard
1/3 cup good mayonnaise
¼ sour cream
1 tablespoon chopped pimentos
½ teaspoon celery seed
Season to taste with salt and pepper
Stir mustard, mayonnaise and sour cream together in a small bowl; combine the remaining ingredients in a medium bowl. Stir dressing over salad and toss together; make your adjustments with the salt and pepper.
*Glazed pecans: In a small bowl add ½ cup chopped pecans with 1 tablespoon melted butter and 1 tablespoon brown sugar. Mix well. Preheat oven to 350 degrees. Pour nuts onto a small baking sheet. Bake for about 10 to 12 minutes depending on your oven, till they are fragrant and heated through, be very careful not to burn them. Remove from the oven and let them cool completely; mix in with your salad. Now all you have to do is enjoy, and don’t forget about part three next week.