So, back in the day when I could eat pecans, I used to make this chicken salad that was to die for. Seriously, it was so easy and everyone who tried it had to have the recipe and vowed to never make another kind again. It was that good. But then, I realized that pecans, walnuts and almonds don’t agree with me. Awful, I know. And so, I haven’t made said chicken salad in over a year. I have, however made this lovely avocado bacon chicken salad more recently, and it’s delicious, but just not the same.
Anywho, I seem to be able to tolerate pistachios, in small quantities, and they were on sale at the co-op earlier this week, so I got some. I had leftover grilled chicken that was staring at me every time I opened my fridge, along with a bowl of cherries that I got at the request of my 3 year old. The wheels started turning and I figured it was worth an attempt, with some updated flavors! I’m glad to say it worked. The fruit pairs so nicely with the grilled chicken and the pistachios. Plus, the balsamic vinegar just rounds everything out so nicely with a little tang and a little sweet.
3 cups cooked and diced chicken (mine was grilled)
1/3 cup cherries, pitted and diced
1/3 cup pistachios, shelled and chopped (pecans would work nicely too!)
1/3 cup bacon, cooked and chopped
1 cup green onions, chopped into 1/2 inch pieces
1 small red apple, peeled and diced
1/2 cup mayonnaise
2 Tbsp balsamic vinegar
1/2 tsp salt*
1/2 tsp pepper
1 tsp dried parsley (or 1 Tbsp fresh)
In a large bowl, combine all of the chicken salad components, top with the mayo and vinegar. Stir well to combine. TASTE IT. *Depending on the seasoning of your leftover chicken, the saltiness of your pistachios and bacon, you may or may not need more salt. Use your judgment, you can always add more, but once you over-salt, you’re screwed!* Add the remaining spices.
Cover and chill for a few hours or overnight. Serve on a bed of lettuce, a 3 minute roll or simply eat out of a bowl!