Chicken Pecan Salad with Craisins Recipe

rate this recipe Rate this recipe

An easy to prepare chicken salad recipe that features a delicious combination of pecans, celery, and craisins that taste so good when blended with the wonderful apple mustard flavor of the dressing.

Chicken Pecan Salad with Craisins (+)

Directions

Blend egg yolks, vinegar, sugar, mustard and salt in a food processor.
With the processor running, slowly pour oil in a thin stream into the machine through the top spout.
Refrigerate this mixture.
Grill the chicken until no longer pink in the center, approximately 10 minutes. Remove from the grill, cool slightly and cut into bite sized pieces.
Place the chicken, craisins and celery in a serving bowl.
Add the dressing and toss to coat.
Cover and refrigerate 8-10 hours.
Just before serving, add the pecans and toss gently,
Serve over lettuce or on croissants.

*NOTE: when a recipe requires "raw" eggs as an ingredient, there is always a concern that potentially harmful bacteria may have invaded the egg, which may cause illness in humans. Although the probability is low (1 in 20,000 eggs), the concern does exist; therefore, if you are concerned about using raw eggs, consider using an egg substitute, such as pasteurized whole eggs, egg white substitutes, or meringue powder, to reduce the potential of bacterial contamination.

Container: medium mixing bowl, food processor

Prep Time: 20 minutes

Cook Time: 10 minutes

Serving Description: one cup

Servings: 4

Enter desired servings:

Ingredients

		DRESSING:
-		2 egg yolks
-		2 tablespoons apple cider vinegar
-		2 tablespoons sugar
-		1 teaspoon Dijon mustard
-		1/4 teaspoon salt
-		3/4 cup olive oil or vegetable oil

		SALAD:
-		2 chicken breasts - boneless, skinless
-		3/4 cup craisins
-		3 stalks celery - diced
-		1 cup pecans - chopped
		bed of lettuce or croissants for serving