Lizzys Famous Pecan Chicken Salad Recipes

Steps:

• 1. I buy canned chicken from Sams club,(chiefs choice chicken breast) if you would rather cook your own chicken you can, just boil 3 lbs of chicken breast and shred.
• 2. Wash and dry your grapes, I chop my grapes in fourths, so the pieces aren't too big
• 3. Wash and dry your Apples, I core and then dice my apples into large bite size hunks
• 4. Wash and dry your spring onions, you may use regular yellow or white onions if you have them, I prefer Spring onions, gives it a little more of a fresher taste in my opinion.
• 5. Wash and dry your celery, cut off both ends of the stalk, and dice up celery into small pieces ****ONCE YOU HAVE DICED UP ALL YOUR INGREDIENTS,PLACE LEMON JUICE OVER THEM IN A LARGE BOWL,TO KEEP THE APPLES AND GRAPES FROM TURNING BAD******
• 6. In a separate bowl, mix together the Miracle Whip and milk, lemon juice salt and pepper,dill weed and sugar, set aside.
• 7. Take you large bowl and toss evenly add shredded chicken, toss again, once salad is tossed well, add sauce, stir and add more salt and pepper to taste if it isn't enough for you. Add Pecans (again Optional) Stir ONCE more, and then place in fridge, better if sits over night, otherwise ready in about 2-3 hours.
• 8. I serve mine with Miracle Whip and Spicy Brown Mustard on Wheat-berry Bread, I have found Wheat-berry makes the best sandwiches. BUT to each their own!!! Serve with chips, or My Potato Salad also here on JAP!!!! Hope your next POT LUCK of Large family dinner finds this as BIG of hit as it has gone over at my functions and wedding~~~! Or even your small get together's~~~!!!! Enjoy ~Liz
• 9. P.S. Only good in Fridge for up to 4 days! Just so you know, once you see water at the bottom of your salad, it's time to throw it away!

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.

Steps:

• In a bowl, combine chicken and celery. In another bowl, combine mayonnaise, sour cream, lemon juice and salt. Pour dressing over chicken; toss well to coat. Refrigerate. Just before serving, toss with bacon and pecans. Serve on lettuce with tomato garnish.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the olive oil, garlic salt, parsley, chives, pepper, Old Bay Seasoning, and seasoning salt. Rub the chicken breasts with 1/2 the mixture, and place the breasts in a medium baking dish.
• Toss the green bell peppers, tomatoes, and red onion with the remaining olive oil mixture. Arrange over the chicken.
• Bake 1 hour in the preheated oven, stirring the vegetables once, until the vegetables are tender, the chicken is no longer pink, and its juices run clear.