07 May, 2012

Chicken Salad with Pecans, Grapes, and Green Peppers

A little sweet, a little crunch.. this chicken salad has it all.  I made this to bring to a BBQ, and unfortunately it never made it there.

Why, you ask?

Not because it got gobbled up ever-so-quickly.  No.  Because on the way to the car the container slipped from my fingertips in slow-motion fashion as I (in slow motion) yelled a inappropriate curse word at the top of my lungs, resulting in a super dramatic chicken salad explosion.

I would've taken a pic of the Chicken Salad with Mulch, but didn't think you all would be into that recipe. Here's what it looked like in my house before the explosion:

Luckily I had already tried the chicken salad, so I know it was good.  I liked the green pepper in place of the celery.  I also enjoyed the different textures of sweetness from the dried cranberries and sliced grapes.

The Boyfriend got to eat some too, since I had a little container of it stashed in the fridge just for him, the Most Excellent Girlfriend that I am.

This was very much a contents-of-the-fridge-and-pantry chicken salad.  The original recipe calls for tarragon vinegar, walnuts, shallots, and celery.. none of which I had.  I would've liked to use the tarragon vinegar though.  But I made due, and it turned out great.

Chicken Salad with 
Pecans, Grapes, and Green Peppers

Recipe adapted from Epicurious
Makes 4-6 servings

4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pounds)
1 cup pecans, chopped
2 large or 3 small garlic cloves
1 small onion, minced
1 green pepper, diced small
2 cups red seedless grapes, sliced in 4 or 5 slices each
1/2 cup dried cranberries
3/4 cup mayonnaise
3 tbsp white wine vinegar
2 tsp dill week
1/2 tsp salt
1 tsp pepper

Throw all ingredients in a bowl and mix.

Special note:  Make sure you use a grip of steel when carrying to your car.  

A few other fave summertime recipes:

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