Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Chicken Salad




Source of Recipe


old newspaper clipping


List of Ingredients




Serves six

3 to 3-1/2 lb. bone-in chicken pieces
1 small bunch flat-leaf parsley
1 bay leaf
2 Tbs. mayonnaise
1/4 cup sour cream
4-1/2 tsp. lemon juice
1 tsp. honey
1-1/2 cups seedless green or red grapes, halved
1 large tart red apple, halved, cored, and cut into 1/2-inch dice
1 large ripe but firm Bartlett or Comice pear, halved, cored, and cut into 1/2-inch dice
1 cup pecan halves, toasted
Salt and freshly ground black pepper to taste


Recipe



Bring a large pot of salted water to a boil. Put in the chicken, parsley, and bay leaf and return to a boil. Reduce the heat to low and simmer until the chicken is tender, about 25 min. for the breasts, 35 to 40 min. for the thighs and legs. Remove the chicken and set it aside until cool enough to handle.

Meanwhile, in a large bowl, mix together the mayonnaise, yogurt, lemon juice, and honey.

When the chicken has cooled, remove and discard the skin and bones. Dice the meat into 1/2-inch pieces and add it to the bowl with the dressing, along with the grapes, apple, pear, and pecans. Toss together. Season with salt and pepper.