Monday, July 9, 2007

Cool, Quick, and Easy

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


Anonymous said...

First of all...LOL about your highschool girl comment! Hilarious!

Second - I have been craving a good chicken salad sandwich but don't have a good recipe. This sounds perfect! Mmmmm!

Jerry said...

I've been craving chicken salad! Oh my heaven's this and green bean salad. I think I'll be in heaven.

Anonymous said...

Sounds good with the pecans and celery. I make one similar that has water chestnuts and cracked toasted almonds added to the other ingredients. Putting it between a croissant is very oh la la! Tres chic!

Kelly-Jane said...

I noticed today that I have some cooked chicken in the freezer for salad, what kind of relish do you use please? It sounds like something we would like :)

Cookie baker Lynn said...

Kristen - I'm glad my timing was right for your craving.

Jerry - And for yours as well. Is there a chicken salad bug going around?

Melinda - Thank you! I feel so French!

Kelly-Jane - I use sweet pickle relish. Thanks for pointing out the vagueness of the recipe. I changed it.

SteamyKitchen said...

I made this for breakfast this morning! YUMMMMM....well...really I made it to pack as lunch but I couldn't help it and had some for bfast too.

Patricia Scarpin said...

I had a good laugh with your description of the salad, Lynn! :)

I have never heard of chicken salad with nuts and honey... I'm intrigued, in a great way!

Anne said...

I'm sure my kids will love this...and me as well :)

WokandSpoon said...

Hehe - that was a hilarious start to your entry. The honey-pecan-chicken salad sounds like a great combination! And you're lucky you're getting hot weather - we're still wondering if summer is ever going to hit Frankfurt!

Anonymous said...

Yes, like wokandspoon said, you are very lucky to have nice sunny weather. We are still waiting for summer to hit Nantes, France. It has been nothing but rainy, grey and slightly cool weather and we are in July :(

Cookie baker Lynn said...

Steamy Kitchen - Chicken Salad makes a nutritious and delicious breakfast. Is there a problem with that?

Patricia - the toasted nuts give it a tremendous flavor and crunch. Try it!

Anne -It's always good to find something the kids will eat happily.

Wok and Spoon - It's supposed to be 94 degrees F. today. Too hot, too hot!

Cooking Ninja - You and Wok and Spoon need to come visit. You can go sailing, go to Pike Place Market, see Mt. Rainier, and listen to all the locals whine about the weather. :-)