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Chicken or Turkey Salad

As the weather gets warmer, no one wants to stand in front of a stove cooking for hours.  Also, after the holidays, we are all looking for easy ways to use leftover turkey.  Lots of cooks have their version of chicken or turkey salads.  Here is mine.  You can use a store bought rotisserie chicken or just use leftover chicken and/or turkey.  Makes great sandwiches or spread on top of crackers.  It also tastes
great on a bed of lettuce or just as it is!  Enjoy!


4 cups cooked, chopped chicken or turkey
1 cup chopped celery
¾ cup diced onion
1 cup seedless grapes, halved (You can use red or green grapes—your choice)
¾ cup dried cranberries or golden raisins
1 Granny Smith apple, cored and diced (don't peel)
1 cup roasted pecans, chopped (See recipe below)
1-1.5 cups mayonnaise
½  teaspoon salt
½  teaspoon ground black pepper


To make salad, place all ingredients in a large mixing bowl and stir to incorporate everything. Feel free to add more mayo if you want it moister. Cover and keep refrigerated. 


To roast pecans, preheat oven to 300 degree.  Place a sheet of parchment paper on a rimmed baking sheet.  Pour 1 pound of pecan halves in a single layer on top of parchment.  Cut 3 Tablespoons of butter into small pieces and scatter butter pieces on top of pecans.  Bake for 10 minutes; stir and bake for 5 more minutes. Watch carefully so that they don’t burn.  Let cool for 20 minutes.   Keep in airtight container for up to 2 weeks—great snack!


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