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 Mand      

Recipe Categories:

    Petaluma Picnic Chicken Salad


    Source of Recipe


    Bristol Farms

    List of Ingredients




    1 each Cooked Rotisserie Chicken
    (remove skin & remove from bone, dice 1/2 inch)
    4 tablespoons Green onions, diced small
    2 tablespoons Celery, diced small
    3 tablespoons Sundried Cherries
    (soak in warm water for 30 minutes & drained)
    2 tablespoons Pecans, toasted & diced
    2 tablespoons Fresh tarragon, minced
    1 tablespoon Fresh rosemary, minced
    2 tablespoon Fresh parsley, minced
    1/3 cup Mayonnaise
    Fresh ground salt and pepper to taste.

    Recipe



    1. Place diced cooked chicken in bowl, mix in celery, green onion, cherries, pecans and fresh herbs.

    2. Fold in Mayonnaise, season with salt and pepper to taste. Refrigerate until ready to use.

    3. Serve on Focaccia Bread or your favorite roll or place on mixed baby greens with additional toppings and your favorite dressing.

    Makes 6-8 sandwiches or salads. This recipe also great with leftover turkey. This salad goes great with Gallo of Sonoma Chardonnay.

 

 

 

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