Thursday, May 14, 2015

Party Chicken Salad Recipe from Sweet Basil

party-chicken-salad-mThe juice from the peaches adds a sweet note to this summer favorite. Serve on a bed of baby lettuces tossed with blackberries or grapes, for a special touch.

Ingredients

1 cup chopped pecans, walnuts or almonds
1/2 cup Miracle Whip or Mayo (using Miracle whip will make it a bit tangy)
1/4 cup minced sweet onion 
2 tablespoons chopped fresh basil
1 tablespoon chopped rosemary  
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 cups chopped cooked chicken breast (If pressed for time, use 2 Rotisserie chickens)  
4 small fresh, firm, ripe peaches, peeled and diced 
Garnishes: fresh basil sprigs, fresh blackberries or grapes  

Directions

1. Preheat oven to 350°. Bake nuts in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely in pan on a wire rack (about 15 minutes).
2. Stir together mayonnaise and next 4 ingredients in a large bowl. Fold in pecans, chicken, and peaches; cover and chill 2 hours. Garnish, if desired.

Enjoy! 

We are Sweet Basil Farm & Gardens on Facebook. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.

Special thanks to http://www.myrecipes.com for the fabulous recipe inspiration, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of testing this recipe. Photo credit: Jennifer Davick

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