Fruity Pecan Chicken Salad

What do you do after all day in the kitchen?  Supposedly, you rest.  Especially if you announce you’re done for the day and you’re going to rest.  Sister walked 4 miles this morning, went to the grocery store and is back in the kitchen.  The only extra calories I burned up today were between my ears, trying to figure out a cryptic message from Amazon.  Bottom line, my food freedom book didn’t come in the day’s mail.

At the grocery store sister picked up a large bag of potatoes.  Before I could say “We don’t need potatoes,” she told me to hold them for a minute.  “That’s how much weight you lost,” she said.  “It puts it into perspective.

Since you have an all access pass I’m going to give you the step-by-step instructions for the chicken salad recipe.  It isn’t the recipe for which I am known, but it’s pretty close.

I hope you make it and enjoy.

Drain two 10 oz cans of chicken.  Dump into a large bowl and break up with a fork.

Add 1/2 cup of mayonnaise and 1 1/2 tsp of apple cider vinegar.  Mix thoroughly.

Note on the mayonnaise:  In adding the apple I should have added a little more mayo.  If you’re going to add extra ingredients, up the measurement by 1/3 to 1/2 cup.

Chop 1 cup of grapes, 1 apple and 1/2 cup of pecans.  Adjust fruit and nuts to your personal taste.  I would have added more pecans if we had had them.  And I would have added chopped celery if we had had that – two ribs.

Fold the fruit and pecans into the chicken/mayo/vinegar mixture and you’re done.  The longer it sits the better it gets so overnight in the refrigerator is perfect.  If you can wait that long.

By the way, this salad is extremely versatile.  If you’re not doing a Whole30 or eating a paleo diet, throw in some cooked pasta.

PS:

If you go to the grocery store pick up a large bag of potatoes and think of me.

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