HONEY-PECAN CHICKEN SALAD

 

4 cups cubed cooked chicken

1 1/2 cup green seedless grapes

1 cup pecan pieces

1/2 cup mayonnaise or creamy salad dressing

1/4 cup sour cream

2 tablespoons honey

1 teaspoon poppy seeds

Freshly ground white or black pepper to taste

Radicchio or other lettuce leaves, optional

 

Combine chicken, grapes and pecans in large bowl; set aside.

Stir mayonnaise, sour cream, honey, poppy seeds and pepper in a small bowl to blend well. Add to chicken mixture. Toss well to coat. If desired serve salad on radicchio leaves. Makes 8-10 servings.

 

Talk of the Town #825; Daisy King, Miss Daisy's 4/19/91

 

Here's a variation: From the Crazy Lady on "More at Mid-day", Channel 4
Rotissary Chicken - shred (do you want dark meat?)
1/2-1 cup chopped celary.
1/2-3/4 crasins (we used the pomegranate flavored and used the whole bag for the amount of chicken we had)
1/4-1/2 cup chopped onion. This I would be careful with. The onion we had was very strong and for me over-powered.
1 cup Miracle Whip  (or more; you don't want the end result too dry)
1 cup +/- toasted almonds.

We shred the chicken, even in the original recipe. You can dump in some poppy seeds and honey for the second recipe as we did. Don't go for a drug test though afterwards.
Fixed 16 July 2011 for lunch at Durham's on 17th