Yummy Pecan Chicken Salad Recipes

Steps:

• 1. Chop the cooked chicken into pieces and place in a food processor. Pulse 3-4 times to small pieces.
• 2. Chop the celery up in the food processor, pulsing 3-4 times. Pecans and olives can be processed or chopped by hand.
• 3. Mix together the chicken, olives, celery and nuts. I usually add about 1/4 cup of the olive juice from the jar. This makes the chicken salad not so dry without having to add more mayo.
• 4. Add the relish. Add a little mayo at the time until it is the consistency that you like. I don't add any more mayo than I have to. I like to stop just as it comes together and no longer looks dry.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the hot red pepper sauce, margarine, brown sugar, Worcestershire sauce, lemon juice, and salt. Mix pecans into the bowl, tossing to coat evenly. Spread pecans in a single layer on a baking sheet. Bake 10 minutes in the preheated oven, stirring often and watching carefully, until lightly browned. Remove from heat, and set aside.
• Rub chicken with the olive oil, place on a baking sheet, and sprinkle with Greek seasoning. Bake 20 minutes or until juices run clear. Slice into strips.
• In a salad bowl, toss together romaine lettuce, chicken strips, cherry tomato halves, strawberries, grapes, raspberries, and blueberries. Sprinkle with pecans, and drizzle with dressing.

Steps:

• In a large bowl, combine the first five ingredients. Add the chicken, grapes, pecans, celery and, if desired, onion; mix lightly to coat. If desired, serve with lettuce leaves or whole wheat bread.