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2011-09-15 digital edition

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2011-09-15 / Community News

From the Chef’s Corner

Chicken and Broccoli Salad
by Chef Deedle

We eat late on Wednesday nights after playing water volleyball with about 8 or 9 couples and single friends. Everyone brings appetizers or what they want to eat when the games are over. We usually fix a salad or sandwiches. This one is well enjoyed with crackers.

Chicken and Broccoli Salad

½ cup chopped pecans
1 cup mayonnaise
3 Tbsp. sugar
2 Tbsp. cider vinegar
4 cups chopped deli cooked chicken
1 ½ cups finely chopped fresh broccoli
½ cup diced red onion
½ cup sweetened dried cranberries
Salt and pepper to taste
½ cup chopped cooked crispy bacon

1. Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant.

2. Whisk together mayonnaise, sugar, and vinegar in a large bowl. Stir in chicken, next 3 ingredients, and pecans. Add salt and pepper to taste. Chill 1 hour before serving. Sprinkle with bacon just before serving. Delicious!

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