Chicken Salad With Garlic Dill And Pecans Recipes

DILL CHICKEN SALAD

Steps:

• Place chicken, onion, and celery in a large bowl and toss to combine.
• In a smaller bowl mix mayonnaise and dill.
• Stir mayonnaise mixture into chicken and add salt and pepper to taste.
• Serve on bread or with crackers.
• * You can add more or less mayo to your liking.
• ** We like alot of dill flavor so we use fresh dill. You can also adjust this amount to your liking.

PECAN CHICKEN SALAD

Steps:

• Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
• Serve immediately or refrigerate for up to 3 days.

CHICKEN SALAD WITH GARLIC, DILL AND PECANS

Steps:

• Preheat oven to 350º. Toast pecans for 5-7 minutes, watching closely so they don't burn. Remove from oven, let cool, and chop into 1/4-inch pieces. Preheat grill pan or sauté pan over medium high heat. While pan is heating, season both sides of chicken cutlets with dried dill, salt and pepper. Cook chicken 3-4 minutes per side, or until cooked through. Remove from heat and let cool to room temperature (can be made ahead and chilled, up to 1 day). In a food processor, finely chop the garlic. Add yogurt, mayonnaise, and 2 tablespoons of the fresh dill, and process until combined. Season to taste with salt and pepper (can be made ahead and chilled, up to 3 days). Cut chicken into 1/2-inch pieces. Combine with dressing, chopped pecans, parsley, and remaining tablespoon of fresh dill and toss until combined.

GARLIC AND HERBS CHICKEN SALAD

Steps:

• Mix Mayo and lemon juice together. Add dried spices and mix well. Add rest of ingredients mix well and chill for atleast 2 hours. Enjoy!