Pecan Chicken Salad Recipe

Ingredients

1 ½ lb chicken breast, boneless, well rinsed and patted dry

3 cups chicken broth

1 cup green grapes, seedless

1 ½ cups pecan, halves

1 cup celery, diced

½ cup fresh dill, chopped

⅓ cup sour cream

⅔ cup mayonnaise

1 bunch watercress , or salad greens

salt

black pepper, freshly ground

dill sprigs, for garnish

Preheat the oven to 350 degrees F.

Arrange the chicken breast in a single layer in a shallow pan.

In a pan, bring the broth to a boil. Pour enough broth in the baking pan to just cover the chicken breast.

Lay a sheet of cooking parchment or aluminum foil over the chicken, and bake until cooked through, about 30 minutes.

Allow the chicken to cool in the liquid then discard the liquid. Shred the chicken into bite-size pieces and place them in a large bowl.

Add the grapes, pecans, celery, and chopped dill, and toss well.

In a separate bowl, mix the sour cream and mayonnaise together. Toss this into the chicken salad. Season with salt and pepper.

Cover and refrigerate for 2 hours. Serve on a bed of watercress or other salad greens, garnished with dill sprigs.