Tuesday, August 18, 2009

Salade de Poulet

Chicken Salad (Salade de Poulet) [From Mindy after her return from France in summer 2006]

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup Sweet or Hot chutney (I have used Major Grey's or Crosse & Blackwell)

1/2 cup chopped green onion tops

1 teaspoon salt

1/4 teaspoon white pepper

6 cups diced cooked boneless chicken breast

1 cup toasted pecans (a Texas preference, but I have also used toasted walnuts or toasted slivered almonds depending on which one you prefer!!)

You may also add to your taste preference:

1/2 cup diced celery

1/2 cup chopped tart apples--Granny Smith or Fuji

or 1/2 cup green seedless grapes cut in half

Makes 8 salad serving or 12 sandwich fillings

In a 3-quart bowl combine first six ingredients then toss with chicken and let marinate for 2 – 24 hours. Sprinkle with pecans.

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