Friday, July 27, 2012

Arby's Grilled Chicken and Pecan Salad

2 1/2 c grilled chicken breast cut into small pieces
1 c sliced red grapes
1 c diced red apple
1 c chopped pecans
1/2 c chopped celery*  (we don't use)
1/2 to 3/4 c mayonnaise
1 T lemon juice (juice of one lemon)

1. In a medium sized bowl add diced apple and 1 T lemon juice. Stir lemon juice into apples, coating them well. This will help keep the apples from turning brown.
2. Add chicken through pecans. Mix well.
3. Add mayonnaise. Salt and pepper to taste.
4. Allow flavors to marry in a covered bowl in the refrigerator for about 1 hour before serving.

In my opinion: Oh, I loved this. We put it on onion roll buns and served it with salad. This one goes on my favorites list.

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