From 2006 Southern Living Annual Recipes
I adore chicken salad. With nuts. With fruit. Shredded chicken or chopped. If it's on a menu, I'm ordering it...and I'll likely judge the restaurant's worth on it. One local bakery puts balsamic vinegar in theirs, and it's heavenly.
I adore chicken salad. With nuts. With fruit. Shredded chicken or chopped. If it's on a menu, I'm ordering it...and I'll likely judge the restaurant's worth on it. One local bakery puts balsamic vinegar in theirs, and it's heavenly.
I was intrigued by the addition of artichokes in this pretty-standard recipe...but what really caught my eye was SL's serving suggestion: spread chicken salad on pieces of frozen Texas toast, sprinkle with shredded cheese, and bake at 425 degrees for 10 minutes.
And, that made this chicken salad seriously good.
The artichokes and pecans gave it great texture...next time, I think I'll halve the amount of mayo and add an equal amount of Dijon mustard, just to deepen the flavor.
The artichokes and pecans gave it great texture...next time, I think I'll halve the amount of mayo and add an equal amount of Dijon mustard, just to deepen the flavor.
4 cups chopped cooked chicken breasts
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup chopped pecans
1/2 cup mayonnaise
1 tsp. celery salt
1/2 tsp. pepper
Stir together all ingredients. Cover and chill until ready to serve.
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1 comment:
Oh Jill you like to cook too?! I have several of So. Livings cookbooks. While I'm not from the south I adore the south, and teasingly say, well my family does hale from Southern Italy sooo... ;) Cooking and reading are just 2 of my passions. While Italian is my forte, I try to cook everything. Great recipe, it sounds just delish!
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