Some days I think I’ve lost my mind. Saturday was one of them when I found myself making chicken salad for lunch. There were a few things wrong with the scene. 1.) I was toasting pecans, 2.) I was adding fresh celery to a salad, and 3.) I was making chicken salad. I don’t “do” any of those things and since I firmly decided as a child that salads with mayonnaise (aside from egg and tuna and only if my mom or I make them) weren’t touching these lips, I’ve avoided them at all costs. Yet, I had this bubbling curiosity to make this salad when it came up for Project Pastry Queen this week.
And when I say this lunch was a treat, I really mean it. Crisp apples, meaty yet almost sweet pecans, shredded chicken, and squeeze of fresh lemon juice all sandwiched within a toasty croissant – that’s what I’m calling a great lunch! I passed on the homemade mayo since Kyle has sensitivity to uncooked eggs and I didn’t want a ton leftover but I’ve been reading today that the mayo was something else. I also went really light on the mayo – maybe 1/3 cup as opposed to the 1/2 to 3/4 cup the recipe calls for. Shawnda hosted this week’s Project Pastry Queen and you’ll see that she also served the salad on croissants for The Foodie Baby’s 1st birthday party. I think it would also be great served on the mini croissants I saw in the grocery store yesterday for a cocktail party or bridal shower. I’m thrilled with my picky self for making this salad and am even more thrilled that I’ve got leftovers for lunch this week!
- 1 cup roughly chopped pecan halves
- 2 whole boneless chicken breasts, cooked and shredded
- 1 Granny Smith apple, cored, peeled, and diced
- 2 stalks celery, diced
- 1 green onion, thinly sliced
- ¼ cup red onion, minced
- ¼ cup parsley, chopped
- 1/3 - ½ cup mayonnaise
- ½ lemon
- Salt and freshly ground black pepper, to taste
- In a large bowl, mix the pecans, chicken, apples, celery, green onion, red onion, and parsley together. Stir in the mayonnaise, starting with 1/3 cup and adding more to your preference. Give the lemon a squirt or two over the salad and stir to incorporate. Season with salt and pepper to taste.