Pecan Chicken Salad on Cucumber Slices
Posted on October 21st, 2005
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1 cup shredded cooked white chicken breast meat
2 teaspoons chopped fresh tarragon
1/4 cup acceptable mayonnaise
1/4 cup low fat sour cream
1/4 cup finely diced celery
1/4 cup chopped pecans
coarse kosher salt and black pepper to taste
2 cucumbers (seedless, if possible)
Recipe Directions
Combine all ingredients except the cucumbers in a bowl. Refrigerate until chilled, if desired. Slice cucumbers lengthwise and spoon chicken salad onto it, as though it was bread.
Filed under: Salads and Dressings, Phase 2

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