I am a chicken salad addict. Never met one I didn’t like. This is a modified version of Arby’s Chicken Pecan Salad and it turned out fabulous!! More exciting than the recipe this time is that I finally got to play with my new Canon EOS 60D and learn some new techniques.
Ingredients
2 cups of grilled chicken breast cut into small pieces
1 small green apple, diced
1/2 cup chopped pecans
1/2 cup chopped celery
1/2 to 3/4 cup of clean eating mayonnaise of your choice (I use
1 tablespoon of lemon juice (juice of one lemon)
salt and pepper to taste
Instructions
In a medium sized bowl add diced apple, and one tablespoon of lemon juice. Stir lemon juice into apples coating them well.
Add chicken, diced celery, and pecans. Mix well until everything is mixed through.
Add 1/2 cup mayonnaise, if the mixture is too dry you can add another 1/4 cup of mayonnaise.
Add salt and pepper to taste.
Chill in a covered bowl in the refrigerator for about 1 hour before serving.
Serve with crackers, a top of lettuce or on bread for a sandwich.
If you try it and you like it please share and leave me a comment below.
Enjoy!!
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