Basil Chicken Salad with Pecans

Published 04/22 2008 03:42AM

Updated 05/11 2010 02:51PM

Basil Chicken Salad with Pecans
2 cups diced cooked chicken breast
1/4 cup lite Mayo
3 tablespoons fresh chopped basil
salt and pepper to taste
3 each cooked diced eggs
2 stalks diced celery
2 tablespoons Dijon mustard
1/2 cup chopped pecans
1/4 each diced onion
3 each diced dill pickles
In a large bowl mix Mayo, mustard, basil.  Next add remaining ingredients.  Mix together
until mixed thoroughly.  Chill for about 30 minutes if desired.  Can be served on tomato halves
or by itself.  Pecans can be left out.

Courtesy of Franklin Dye

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