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Filling: Pecan Chicken Salad

Source of Recipe


Colorado Country Life, May 2003






List of Ingredients



• 11 ounces cooked chicken, cut in 1/2-inch cubes
  
• 1-1/2 cups seedless red, green or black grapes, rinsed and cut in half
  
• 1/2 cup celery, diced in 1/4-inch pieces
  
• 1 cup pecans, toasted and coarsely chopped
  
• 2 Tbsp chopped fresh basil
  
• 1/2 cup thinly sliced green onions
  
• 1 cup mayonnaise
  
• 1/4 tsp salt
  
• 1/4 tsp ground black pepper
  
• 1 Tbsp fresh lemon juice
  
• 6 lettuce leaves
  






Instructions



1. In a large bowl, combine all salad ingredients except lettuce leaves, and mix well.
   
   
2. To make sandwiches, use about 3/4 cup salad per sandwich, and layer between bread with lettuce leaves.
   
   Or, as a variation, spoon salad on lettuce leaves placed on a salad plate or on an avocado half.
   
   Makes 6 servings.