Pecan Sage Chicken Salad
Roasted chicken brings flavor to chicken salad as does stewed or boiled. I use both dark and white meat because dark meat is more flavorful than white. Fresh sage needs a little time to develop its flavor. This chicken salad is best made the day before.
The sweetness of grapes and minty overtone of sage blends for a nice combination.
Servings: 6
Ingredients
- 4 cups cooked chicken skinned, deboned and cubed
- 1 1/2 cups seedless red grapes washed and halved
- 1/2 cups chopped pecans
- 1 cup good quality mayonnaise I prefer Duke's
- 2 tablespoons fresh sage finely minced
- 1 tablespoon sugar
- juice of one lemon
- salt and pepper to taste
Instructions
- Place chicken, grapes and pecans in a large bowl.
- In a small bowl mix mayonnaise, sage, sugar and lemon juice together. Add to chicken, grapes and pecans and mix well. Chill before serving.
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