I'm baaaaaack! I've been unplugged for almost a week now, spending some time at the beach with my Mom. I had a week of two of my favorite things ... the beach, and hanging out with Mom. We stayed up way too late, drank way too much wine, and had way too much fun. Well ... strike that last one ... it's not possible to have too much fun, is it?
And the day after I got back from the beach, I headed out on a day trip with some friends to do one of my other favorite things - wine tasting! Yes, I love me some wine. (North Carolina has quite the up-and-coming wine region, by the way, with over 100 wineries across the state. Check 'em out at visitncwine.com.)
So I guess I've been very spoiled this past week.
Hmmm, so now I'll spoil myself with one of my favorite chicken salads, this Pineapple-Pecan Chicken Salad.
Chicken salad is one of my favorite lunch foods. Since I eat it so often, I mix it up with lots of different variations ... you've gotta change it up, right? This version has such a nice, refreshing flavor with all the pineapple in it. Just perfect for summer. Whether it be summer time at the beach, or wine tasting, or any of our other favorite summer things.
I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!
Pineapple-Pecan Chicken Salad
Source: Adapted from Seaboard To Sideboard by The Junior League of Wilmington, NC
Ingredients
3 c. chopped cooked chicken breasts
1 c. finely chopped celery
2 green onions, sliced (about 3 T.)
2 T. finely chopped green pepper
1 tsp. salt
Dash of black pepper
1/2 c. mayonnaise
1/2 c. chopped pecans
1 (20 oz.) can pineapple tidbits, drained
2 T. lemon juice
Directions
1. Combine chicken, celery, green onion, green pepper, salt, black pepper, and mayonnaise in a bowl; mix well. Stir in pecans, pineapple, and lemon juice.
2. Chill for about 30 minutes before serving.
Enjoy!
This post is linked with Sunday Showcase Party, On the Menu Monday, Mangia Mondays, Tuesday Talent Show, Totally Tasty Tuesdays, Cast Party Wednesday, Whatcha Whipped Up, Full Plate Thursday, Sweet Treats & Swanky Stuff Thursday, Foodie Friday, Foodie Friday with Diane Balch, Inspiration Friday, Weekend Potluck, Weekend Wrap-Up Party, Strut Your Stuff Saturday, Scrumptious Sunday, Nifty Thrifty Sunday, Think Pink Sunday, Sundae Scoop.
I'm baaaaaack! I've been unplugged for almost a week now, spending some time at the beach with my Mom. I had a week of two of my favorite things ... the beach, and hanging out with Mom. We stayed up way too late, drank way too much wine, and had way too much fun. Well ... strike that last one ... it's not possible to have too much fun, is it?
And the day after I got back from the beach, I headed out on a day trip with some friends to do one of my other favorite things - wine tasting! Yes, I love me some wine. (North Carolina has quite the up-and-coming wine region, by the way, with over 100 wineries across the state. Check 'em out at visitncwine.com.)
So I guess I've been very spoiled this past week.
Hmmm, so now I'll spoil myself with one of my favorite chicken salads, this Pineapple-Pecan Chicken Salad.
Chicken salad is one of my favorite lunch foods. Since I eat it so often, I mix it up with lots of different variations ... you've gotta change it up, right? This version has such a nice, refreshing flavor with all the pineapple in it. Just perfect for summer. Whether it be summer time at the beach, or wine tasting, or any of our other favorite summer things.
I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!
Pineapple-Pecan Chicken Salad
Source: Adapted from Seaboard To Sideboard by The Junior League of Wilmington, NC
Ingredients
3 c. chopped cooked chicken breasts
1 c. finely chopped celery
2 green onions, sliced (about 3 T.)
2 T. finely chopped green pepper
1 tsp. salt
Dash of black pepper
1/2 c. mayonnaise
1/2 c. chopped pecans
1 (20 oz.) can pineapple tidbits, drained
2 T. lemon juice
Directions
1. Combine chicken, celery, green onion, green pepper, salt, black pepper, and mayonnaise in a bowl; mix well. Stir in pecans, pineapple, and lemon juice.
2. Chill for about 30 minutes before serving.
Enjoy!
This post is linked with Sunday Showcase Party, On the Menu Monday, Mangia Mondays, Tuesday Talent Show, Totally Tasty Tuesdays, Cast Party Wednesday, Whatcha Whipped Up, Full Plate Thursday, Sweet Treats & Swanky Stuff Thursday, Foodie Friday, Foodie Friday with Diane Balch, Inspiration Friday, Weekend Potluck, Weekend Wrap-Up Party, Strut Your Stuff Saturday, Scrumptious Sunday, Nifty Thrifty Sunday, Think Pink Sunday, Sundae Scoop.
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