If you're looking for an unusual and delicious chicken salad, try this one. I found the recipe in the Pittsburgh Post Gazette a few years back and it's been one of my favorites ever since. The recipe came from the California Table Grape Commission - the grapes give it just the right sweetness and the basil is a nice twist. It's even better after it's mixed together and chilled for a while in the fridge.
Chicken and Pecan Salad
Serves 4-6
Serves 4-6
2 cups diced cooked chicken
1 1/2 cups seedless grapes, cut in half
1/2 cup diced celery
1 cup pecans, toasted and chopped
2 T fresh basil, chopped
1/2 cup green onions, thinly sliced
1/2 cup avocado oil mayonnaise
1/4 tsp salt
1/4 tsp black pepper
1 T lemon juice
Mix all ingredients together and chill for at least 2 hours.
