This is a really neat dish my mom makes. We often eat it by itself as a side dish for lunch but it’s also quite tasty as a sandwich. The dill in it gives it a nice flavor and goes well with the chicken and mayo. This salad isn’t complicated but it does take a little while to make because you have to cook the chicken and then wait for it to cool. This dish keeps for up to 4 days, covered in a fridge.
Chicken Pecan Salad
Yield: 8 servings
Ingredients:
- 1 pound boneless chicken breast
- 1 medium-sized sweet onion
- 1 and 1/2 cups chopped pecans
- 1 Tbsp dill
- 1 cup mayo
- salt and pepper to taste
Directions:
1) In a medium pot, put in chicken and then enough water to just cover the chicken. Bring to a boil and then lower over mdeium-low heat. Simmer for about 15-20 minutes, or until chicken is cooked all the way through.
2) Once chicken is cooked, remove it from the water, set aside, and wait until it is cooled completely. Once cooled, pull chicken into bite siized pieces. Put into a medium sized bowl.
3) Chop onion and add to chicken. Add pecans, dill, salt and pepper. Stir in mayo until coated completely. Store in a covered container in the fridge for up to 4 days.