Holiday Pecan Chicken Salad

If you have left over chicken from the night before, mix with some mayonnaise, celery, pecans and spices for a day-after chicken salad.

Ingredients

4 tablespoons unsalted butter

2 large celery ribs, finely chopped

2 cups wild rice (well rinsed)

5 cups homemade turkey stock or canned chicken broth

1 teaspoon salt

1 teaspoon dried thyme

1 cup coarsely chopped pecans, toasted

1 large onion, finely chopped

½ teaspoon freshly ground black pepper

½ teaspoon Savory

1 cup dried cranberries

Directions

  1. Melt butter in large saucepan over medium heat.  Add onion and celery, and cook, stirring often until softened; about 4 minutes.
  2. Add wild rice and cook, stirring for 1 minute.  Add stock, salt, thyme and pepper.  Heat to a boil, reduce the heat to low, cover and simmer until rice is tender but pleasantly chewy; about 45 minutes.
  3. Remove from heat and let stand, covered, for 15 minutes. (Drain the wild rice of excess cooking liquid, if necessary.) Add the wild rice mixture and the toasted pecans to the cranberries. Toss to mix well. Use as a turkey stuffing or bake separately.
  4. To bake separately, heat the oven to 350°F. Place in a buttered 13 x 9 inch baking dish. Bake, covered, until heated through, 30-40 minutes.

Prep Time: 15 Minutes

Ready In: 15 Minutes

 

Holiday Pecan Chicken Salad

Nutritional Information

Per serving:

Calories

220

Total Fat

10g

Saturated Fat  

2.5g

Monounsaturated Fat

4.5g

Polyunsaturated Fat

2.5g

Cholesterol

10mg

Sodium

410mg

Carbohydrates

31g

Dietary Fiber      

3g

Protein

5g