Sweetie pie’s chicken salad

1 cup chicken broth, or ½ cup broth and ½ cup white wine
3 large boneless skinless chicken breasts
½ to ¾ cup finely chopped celery
2 to 3 tablespoons lemon juice
½ tablespoon black pepper
½ tablespoon celery salt
½ tablespoon thyme
½ tablespoon oregano
About ½ cup mayonnaise (more or less to desired consistency
Sliced red seedless grapes
2 tablespoons candied pecans (recipe below)

 

 

In a large skillet, bring the broth (and wine if using) to a simmer, add the chicken breasts, cover the pan and poach about 10 minutes. Turn breasts over and continue to cook at a slow simmer 5-8 more minutes, until just cooked through and slightly pink in the center. Remove and let cool. Chop into bite-sized chunks.

In a mixing bowl toss the chicken chunks with the remaining ingredients and mix well.

Candied pecans:
½ cup margarine or butter
2 cups chopped pecans
½ cup sugar

Spray skillet with nonstick cooking spray, add margarine or butter, and let melt over low heat. Add pecans and sugar, and stir all ingredients constantly until pecans become caramelized, 10-15 minutes. Remove from heat immediately and spread on wax paper to cool.

 

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