Tricia's Roasted Chicken Salad
Tricia's Roasted Chicken Salad

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, tricia's roasted chicken salad. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Tricia's Roasted Chicken Salad is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Tricia's Roasted Chicken Salad is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have tricia's roasted chicken salad using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Tricia's Roasted Chicken Salad:
  1. Take each Tricia's roasted chicken breasts and wings
  2. Get organic seedless grapes
  3. Take large Fiji apples
  4. Get chopped pecans
  5. Make ready Tricia's homemade mayo or follow your heart vegannaise
  6. Prepare Salt

Parsley, dill, chives, oregano, and lemon juice give the salad a lively flavor. Serve in lettuce cups, or in sandwich bread with sliced tomato and lettuce. Add deep-fried sweet potato chips to the plate for a delicious lunch. Other rotisserie chicken recipes will also help you use any leftover chicken.

Instructions to make Tricia's Roasted Chicken Salad:
  1. Remove skin and bone from chicken and place meat in large mixing bowl
  2. Wash and cut grapes in half
  3. Wash apples, core and dice leaving skin on
  4. Add pecans and mayonnaise or vegannaise and stir until moist. Add more vegannaise if needed.
  5. Add sea salt to taste

But, considering how delicious this easy chicken salad recipe is, leftovers are unlikely. These tasty sides are the perfect complement to easy homemade chicken salad: That Good Salad; Heirloom. Cook the chicken by poaching in chicken stock. Fill a large pot with the chicken tenders and chicken stock. Chicken salad often finds its way to my summer menus, served on greens or a croissant.

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