Ingredients: 5 whole chicken breasts, cooked 1/2 cup celery, chopped 1 cup seedless grapes, quartered 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons fresh tarragon, chopped 1/2 cup pecans, toasted and chopped Salt and pepper Mini-croissants and Leaf Lettuce or Crackers, for serving Preparation: Cube cooked chicken. Combine all ingredients. Season to taste with salt and pepper. Chill. Split croissants with a bread knife; DO NOT cut all the way through. Place a piece of leaf lettuce and a small scoop of chicken salad in each. Serve whole or cut in half as appetizers. Chicken salad can be served […]
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Green Beans with Orange Essence and Toasted Maple Pecans
Ingredients: 1 1/2 cups rice blend, such as wild, long grain and brown rice 2 3/4 cups water 1 teaspoon olive oil 1/2 teaspoon salt 1 tablespoon orange rind 1/3 cup fresh orange juice 1 tablespoon fresh thyme leaves, minced 3 tablespoons fresh lemon juice 3/4 teaspoon salt 1/2 teaspoon ground black pepper 1/3 cup olive oil 1/2 cup dried cranberries, chopped 1/2 cup celery, chopped 1/4 cup green onions, sliced 2 tablespoons fresh parsley, chopped fine 1/2 cup pecans, toasted and chopped Preparation: Bring rice, water, salt and olive oil to a boil, stir once, cover and simmer for […]
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Wrap with Lentils, Pecans, Shredded Vegetables & Pecan Vinaigrette
Ingredients: 6 large spinach sandwich wraps 1 1/2 cups cooked lentils 1 Recipe Pecan Vinaigrette (see below) 1/2 cucumber, peeled and sliced thin 1 red bell pepper, cut into thin strips 1 1/2 cups shredded carrots 1/2 cup red onion or scallions, sliced thin 1 cup chopped toasted pecans 1 cup finely shredded red and green cabbage, mixed Salt and Pepper, to taste Preparation: Toss lentils with 1/2 cup Pecan Vinaigrette. For assembly, place 2 thin slices of Havarti at the bottom of the wrap. Put several slices of cucumber over cheese, then a portion of the bell pepper, carrots, […]
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