Chicken Pecan Salad with Craisins Recipe

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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.
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  • 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
Container: medium mixing bowl, food processor
20 mins
10 mins
30 mins
  • 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.
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