member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    Charred Apple-Pecan Chicken Salad

    Source of Recipe


    From "The Outdoor Table" by April McKinney

    List of Ingredients


    • 2 teaspoons chopped fresh thyme
    • 1 teaspoon finely grated lemon peel
    • 3 tablespoons fresh lemon juice
    • 1 tablespoon canola oil
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 1½ pounds boneless, skinless chicken breasts
    • 1 cup chopped, peeled Granny Smith apples
    • ½ cup chopped toasted pecans
    • 6 slices bacon, cooked and chopped
    • ½ cup chopped celery
    • 1 cup light mayonnaise
    • Ground black pepper (optional)


    Instructions


    1. In a large bowl mix together the thyme, lemon peel, lemon juice, oil, salt, and pepper. Add the chicken, and toss to coat. Cover and marinate the chicken in the refrigerator for at least 1 hour or overnight.

    2. Heat the grill to medium-high heat. Place the chicken on the grill, and cook for 7 to 8 minutes per side, until it is cooked through. Remove the chicken from the grill, and let it cool slightly.

    3. Chop the chicken into bite-size pieces. In a large bowl combine the chicken, apples, pecans, bacon, and celery. Add the mayonnaise, and stir to coat all of the ingredients. Add the pepper to taste. Refrigerate the salad until you are ready to serve it.

      Makes 4 to 6 servings



 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â