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Catch ‘em & Cook ‘em: Party Chicken Salad

October 5, 2016
By Capt. Dick May , Pine Island Eagle


1 C chopped pecans

1/2 C mayonnaise

1/2 C minced sweet onion

2 Tbsp chopped fresh basil

1/2 tsp salt

1/2 tsp fresh ground pepper

5 C chopped cooked chicken breast

4 small fresh, firm ripe peaches peeled and diced

Garnish: fresh basil sprigs and fresh blackberries

How to:

1. Preheat oven to 350 degrees

2. Bake pecans in single layer on a baking sheet for 5 to 7 minutes or until lightly toasted and fragrant

3. Cool completely in pan on a wire rack about 15 minutes

4. Stir together mayonnaise and onion, basil, salt and pepper in a large bowl.

5. Fold in pecans, chicken and peaches.

6. Cover and chill 2 hours

7. Garnish if desired

Serves 6

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered at Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed.



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