Pecan Chicken Salad
Pecan Chicken Salad
Submitted by Corporate Chef Andy Stewart
Salads
Ingredients
- 1 pound of cooked chicken meat, roughly chopped
- 3 stalks celery, small dice
- ½ cup red grapes, cut in half
- ¼ cup dried apricot, chopped
- ½ cup pecans, toasted and roughly chopped
- 2 tablespoons Fustini’s Michigan Apple balsamic
- 1 cup mayonnaise
Directions
- Mix all ingredients together and let refrigerate until ready to use.
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