A Break from the Bulk
Summer is so many things to so many people. Some relish exploring the great outdoors, while others are quite content to languish in their air-conditioned homes, appreciating the beautiful sunshine in smaller doses as they spend most of their day nestled in their comfortable abode.
One thing most have in common is wanting light, refreshing meals in what is sometimes sweltering heat.
Summer is full of barbecues with delicious varieties of smoked meat, and fairs and carnivals serving up fried delicacies around every corner. And let’s not forget homemade burgers on the grill.
For whatever reason, the hottest time of the year features some of the heaviest, fat-laden food we eat all year.
I’m not complaining, but it’s nice to take a break from the bulk with something refreshingly light.
If you can relate, this is a great recipe for a bright, crisp chicken salad to be enjoyed during the summer months. With a creamy texture contrasted with crunchy little goodies consisting of pecans and pumpkin seeds, this recipe is sure to excite your taste buds.
A break from the weight of summer food is here!
Summer Chicken Salad
Ingredients
- 3-4 lb Chicken Breast
- as needed Chicken Broth
- 1/2 cup Shredded Carrots
- 1/4 cup Chopped Pecans
- 1/4 cup Pumpkin Seeds
- 1 cup Mayo
- 1/2 tsp Tarragon
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Poach the chicken breasts in the chicken broth until it can be shredded with a fork (about 1 hour).
- Remove chicken from broth and shred.
- In a large bowl add all ingredients and mix well.
Notes
