1 1/2 lbs. Chicken breast or turkey breast
3 stalks celery, diced fine
3/4 cup toasted pecans, chopped
1/2 tsp. garlic salt
mayonnaise
Place chicken or turkey into a saucepan. Cover with water, and bring to a boil, and cook completely. Remove the chicken from the water, and cool. Shred chicken into very fine pieces. Add celery, garlic salt, and pecans. Add mayo to taste. Chill. This is especially good served on croissants.
4 comments:
These are my favorite sandwiches!! :)
mmm, yum, and the croissants looks wonderful too!
Thanks, Tracy, for this recipe. I was at a tea room a couple of weekends ago with one of my sister-in-laws and we had chicken salad sandwiches served this way, but with walnuts instead of pecans...I loved the way the nuts added a nice crunch and extra taste to the chicken salad.
I love chicken salad and your recipe sounds wonderful!
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