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Southern Chicken & Apple Salad

This recipe has evolved over time. The first time I made it I added a bit of leftover cold chicken breast to my version of a Waldorf Salad. It was such a hit with my friends and family, I decided to start making it as a main dish on hot summer days. I have several variations, but this is pretty much the basic recipe. I call it "Southern" because my mother and her family are from Oklahoma and lived near a pecan farm, the farmer let them pick all the pecans they liked, so they'd share them with me from time to time. One year my dad sent me a coffee can filled with fresh, perfect pecan halves - what a treasure!

Prep Time: About 20 minutes (if you have cooked chicken, or you can used canned or a pouch of chicken) Turkey works well too.

1 Cup Chicken Breast cooked, cubed (about inch cubes)
1 Apple chopped (Fuji, Braeburn, Pink Ladies are great).
cup Celery chopped
cup chopped pecans
3 TBS of Salad Dressing mixed with 1 tsp. honey.

Toss all ingredients together and store in the refrigerator.

Variations(you can add or replace ingredients with the following: Cooked turkey, mandarin oranges, pineapple chunks, seedless grapes, large-flake unsweetened coconut, chopped walnuts, slivered almonds

Learn more about this author, Pat Merewether.
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