top of page

Pecan Chutney Chicken Salad

Special thanks to: MM, Sutton, VT Servings: 4 Directions: 1 (2-3 pound) chicken breast roaster 1 cup mayonaise 1/3 cup purchased apple cranberry chutney 1/2 cup pecans (toasted) & chopped slightly Directions: Roast chicken breast according to package. Allow to cool. Shred cooked chicken. Add mayo & chutney to shredded chicken and mix until combined. Stir in Pecans and enjoy. Special Notes: This chicken salad is wonderful; the pecans really make it special. I serve it on focaccia or a crusty roll.

bottom of page