Pecan Chicken Salad

Name: Pecan Chicken Salad
Yield: 8 portions
Ingredients: 1 cup chopped fresh dill; 1 cup diced celery; 1½ cups mayonnaise; 1½ cups sour cream; Dill sprigs, for garnish; 2 bunches watercress (optional); Salt and freshly ground black pepper, to taste; 3 cups water; 1 homemade chicken bouillon cube; 3 pounds boneless, skinless chicken breasts, well rinsed and patted dry; 1½ cups pecan halves; 1 pound seedless green grapes

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We’ve poached our chicken breasts to keep them tender and moist for this salad. Green grapes and dill add fresh spring tastes. Pecans add the crunch.

Ingredients

3 pounds boneless, skinless chicken breasts, well rinsed and patted dry
3 cups water

Spring
Gluten-free

Method

Preheat the oven to 350°F. Arrange the chicken breasts in a single layer in a shallow pan.
Bring the water to a boil and add the bouillon cube. Stir to dissolve. Pour enough bouillon in the baking pan to just cover the chicken breasts. Lay a sheet of c