Sunday, November 3, 2019

RECIPE: Chicken Salad with Pear and Rosemary

The weather has just cooled down - highs in the 50's rather than the 70's - so I wanted to use fall seasoning in the chicken salad.  Noticing a pear on the counter that needed to be consumed I decided to use it, because I think chicken salad always tastes better with some kind of fruit...

Chicken Salad with Pear and Rosemary
Makes 3 cups

  • 2 cups leftover cooked chicken, shredded
  • 1/2 c. homemade mayonnaise (if you use purchased mayonnaise you may need more*)
  • 2 T. minced red onion
  • 2 T. minced celery
  • 1-2. seeded and minced jalapeno pepper
  • 1 pear, peeled and diced 1/4"
  • 1/4 t.. ground rosemary
  • himalayan pink salt to taste
  • OPT: 1/4 c toasted walnuts, chopped

Mix everything together, adjusting the jalapeno and salt to your taste. 



*My homemade mayonnaise is quite loose, not stiff like most purchased mayonnaise.  The one time I used avocado mayonnaise I needed more than I normally use.





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