Basil Chicken Salad with Pecans
By: Administrator
Updated: May 11, 2010
Basil Chicken Salad with Pecans
2 cups diced cooked chicken breast
1/4 cup lite Mayo
3 tablespoons fresh chopped basil
salt and pepper to taste
3 each cooked diced eggs
2 stalks diced celery
2 tablespoons Dijon mustard
1/2 cup chopped pecans
1/4 each diced onion
3 each diced dill pickles
1/4 cup lite Mayo
3 tablespoons fresh chopped basil
salt and pepper to taste
3 each cooked diced eggs
2 stalks diced celery
2 tablespoons Dijon mustard
1/2 cup chopped pecans
1/4 each diced onion
3 each diced dill pickles
In a large bowl mix Mayo, mustard, basil. Next add remaining ingredients. Mix together
until mixed thoroughly. Chill for about 30 minutes if desired. Can be served on tomato halves
or by itself. Pecans can be left out.
Courtesy of Franklin Dye
until mixed thoroughly. Chill for about 30 minutes if desired. Can be served on tomato halves
or by itself. Pecans can be left out.
Courtesy of Franklin Dye
