All Recipes
Harvest Chicken Salad
Having leftover proteins ready to go in my fridge, is a gift of inspiration. The long part of prep is already done, and you only need to breathe fresh life into it, so it feels completely new! This chicken salad came from one of those moments. I had some of my crispy salad toppers in a jar, honeycrisp apples, and cooked chicken breasts. I put it all together with some natural compliments, homemade mayo, honey, rosemary, and white wine vinegar, and it quickly became a new lunch favorite.
Ingredients
2-cups cooked chicken breast (I usually use leftovers from another meal)
2-celery stalks diced
1-small apple diced
1/4 finely chopped onion
1/2-1 cup-candied pecans/nuts finely chopped
1-cup homemade mayo, or your favorite brand
2-Tbl white wine vinegar
2-Tbl honey
1-tsp fresh or dried rosemary finely chopped
1/2-tsp salt and pepper to taste
DIRECTIONS
- In a mixing bowl add mayo, vinegar, honey, sat+pepper, and rosemary. Taste and adjust, if needed.
- Add chopped chicken breast, diced celery, diced apple, diced onions, and chopped pecans.
- Serve over mixed greens for a light lunch, with substantive fig+rosemary crackers, or a crusty bread for a more filling meal.
