Peach & Pecan Chicken Salad

I usually add diced apple, grapes or a few strawberries to my chicken salad. On this occasion, however, I had none of the above in my fridge. I did have peaches though…perfect! I’ll just bring peaches to the party! Adding fruit to chicken salad gives it a level of sweetness and cuts the richness of the mayo it’s tossed with. This recipe is awesome for finger sandwiches for a brunch, shower or tea, and is also great scooped onto a simple salad…no dressing necessary.

Peach & Pecan Chicken Salad

3 boneless, skinless chicken breasts
Salt, pepper and seasoning (such as Tony Chacheres)
1 peach, diced
1 teaspoon sugar
2 Tablespoons purple onion, diced (or 2 green onions)
1/4 cup pecans, chopped, toasted slightly & cooled
1/4 cup mayonnaise
1/4 teaspoon garlic salt
Dash of cayenne pepper Pepper to taste

Directions: Season chicken breasts on both sides and cook over medium heat in a pan coated with cooking spray. While that’s cooking, chop the peach and place in a bowl. Macerate the peaches by tossing them in the teaspoon of sugar and set aside. When the chicken in cooked through, chop into small pieces and *place in the freezer to cool down quickly (for about 5 minutes.) In a mixing bowl add the chicken, peaches, onion, mayo and the seasonings and mix well.

*Make sure the chicken is cool before mixing it with the mayo, otherwise the mayo will develop a weird taste.


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