My walk to salad because that a large summer occasion is Martha Stewart’s Chicken Salad. I’ve made this a lot for catering jobs and also have tweaked that a little here and also there, yet it’s quiet Martha’s recipe at heart.

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I made it for a chest Cancer Fundraiser a few months earlier and gained asked because that the recipe about 10 times. There were 50 people at the fundraiser and I had around a cup left. I offered it as an appetizer with several other appetizers and soup, so that went nice far. Leftovers are never a problem, i just have actually it for lunch for the next few days.

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8 chicken breasts, skin on2 onionsCouple sprigs of fresh parsley and thyme2 T fresh tarragon1/2 c cake cream1/2 c mayo2 cup celery, finely chopped1 1/2 cups of pecansSalt and pepper
Salt and also pepper the chicken breasts and roast for about 30 minute in a 375 degree oven or until no pink meat remainsLet cool and also then remove the skin and cut the chicken into cubesAdd herbs, celery, onions and pecansMix mayo and also sour cream and pour over the topAdd salt and pepper to tasteMix well and make right into sandwiches or appetizers top top toasted bread rounds

I typically serve this on toasted pumpernickel rounds and it provides A most them. How much this makes depends entirely on the size of the chicken breast, so if friend need more dressing, just add equal quantities of cake cream and mayo.

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