Recipe Rescue: Pecan Chicken Salad
This recipe will delight everyone in the family, especially if they’re a little nutty.
WHAT YOU’LL NEED:
2 bone-in/skin on chicken breasts (rubbed with olive oil and salt), 1/2 cup plain Greek yogurt, 2 celery stalks (chopped), 1 cup green grapes (cut in half), 1/2 of cup of chopped pecans, 1/2 cup of craisins and 1 Tbs of Tarragon
PUTTING IT ALL TOGETHER:
Cook the chicken bone side down on a baking sheet for about 30 minutes at 350 degrees (set aside and let cool before removing skin and removing from bone-then chop), in a medium bowl combine together the yogurt, chopped celery, pecans and Tarragon mix in the chopped chicken and lightly toss together with the Craisins and grapes.
I like to eat this salad on my favorite bread, on a bed of lettuce and with crackers