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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another recipe from the back of a Susan Mallery book. This was was published in Barefoot Season. I haven't tried it yet but will as soon as possible. In the book this salad was served on focaccia bread. Ingredients:
4 cups cooked chicken, diced |
1/2 cup celery, diced |
1/2 cup onion, diced |
1/2 cup apple, diced |
1/2 cup pecans, chopped |
1/2 cup sharp cheddar cheese, shredded |
1 cup mayonnaise |
1 tablespoon rice wine vinegar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Mix all ingredients in a large bowl.
2. Serve on your favorite bread or on a bed of lettuce.
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