Prep and Cook time:
About 30 minutes
Makes: 4 servings
Taste-test this winning main-dish salad, Apple-Pecan Chicken Slaw. If you don't have chicken left over from the weekend, purchase a rotisserie roast chicken at the store, then quickly remove the meat to use in the salad. Complement the homey flavors of the salad with flaky buttermilk biscuits, hot from the oven-irresistible, served with tart-sweet lemon curd to slather over them.
Ingredients
1 tablespoon butter or margarine
1/2 cup Pecan Halves
1/2 cup Mayonnaise
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon pepper
1 medium-size Red Delicious apple (about 6 oz.), cored and diced
2 cups shredded cabbage
1 1/2 cup shredded cooked chicken
1 jar (about 2 oz.) diced pimentos, drained
1 can (about 2 1/4 oz.) sliced ripe olives, drained
1/4 cup thinly sliced celery
Instructions
1. Melt butter in a small frying pan over medium heat. Add pecans and stir
occasionally until nuts are a darker brown (about 5 minutes). Drain on paper
towels.
2. While nuts are toasting, combine mayonnaise, lemon juice, mustard, sugar, and
pepper in a large bowl. Beat to blend smoothly.
3. To dressing, add apple, cabbage, chicken, pimentos, olives, and celery; mix
well. Season to taste with salt; sprinkle with pecans.
Recipe for the Best REALTOR by www.JackieLynaugh.com
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