Cool, quick, and easy. I'm not talking about the most popular girl in high school, I'm talking about what's for dinner.
We are looking at a super-hot week and I'm not excited. I was raised in a desert climate, but have happily adapted to a temperate climate and I get whiny when it's over 80 degrees. I start finding reasons to go to the mall and spend inordinate amounts of time shopping for frozen foods. How long does it take to comparison shop frozen peas? As long as it takes!
So I'm always up for dinners that don't require turning on the oven and go together in a flash. I tried this chicken salad and it was love at first bite. It's flavorful and has interesting texture bits to keep my mouth interested. When it's hot I like to be lazy and just buy a roasted chicken at the store for the cooked chicken. Mix it together, put it on a bun or croissant and dinner's served. Yeah!
Honey Pecan Chicken Salad
(adapted from Fresh From The Pantry)
1 cup mayonnaise (homemade with the Cuisinart recipe is excellent)
1/2 cup sweet pickle relish
2 Tbsp minced onion
1 Tbsp honey
1-1/2 Tbsp sugar
1 tsp salt
1/4 tsp white pepper
3/4 chopped celery
3/4 cup toasted pecans, coarsely chopped
1-1/2 pounds chopped, cooked chicken (about 4 cups)
Mix together the mayonnaise, relish, onion, honey, sugar, salt and white pepper in a bowl and mix well. Stir in the celery and pecans. Fold in the chicken. Adjust the seasonings to taste. Chill, covered, in the refrigerator. Serve on crusty French bread rolls or a croissant. Optional: add lettuce, tomato, or other favorite garnish.
Serves 6 to 8