Saturday, March 27, 2010

Ragbrai Chicken Salad

{I'm calling this Ragbrai Chicken Salad because that is always how I think of it- I found this recipe in a Midwest Living magazine (featuring Ragbrai) and made it, but lost the magazine and now I have just adapted the basic concept.}
3 cups chopped, cooked chicken breast
3 granny smith apples, chopped very fine
2 stalks celery, chopped very fine
1 cup dried cherries
1 cup toasted pecans
fresh ground salt and pepper to taste
equal parts sour cream & miracle whip light (or mayonnaise) (about 1/2 cup of each)
Squeeze the lemon juice - about 2 T. - over the apples. This keeps them from turning brown. Stir all ingredients together and serve in whatever bread you like. Croissaints, pitas, bagel thins, flatbread- possibilities are endless. This salad will keep very well if you save out the pecans, so it is great to make ahead.

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