Balsamic Chicken Salad
- 3-4 Boneless Skinless Chicken Breasts
- 1/4 cup Mayonaise
- 3/4 of a bunch of chopped Green Onions
- 1/2 cup (or to taste) Balsamic Vinegar
- 1/2 cup Roasted Pecan Halves
- Dash of Salt and Pepper
- Clean and chop the green onions, reserving any wilted pieces and the ends. Boil the chicken breasts with the wilted pieces and ends of the green onions until the chicken is cooked through. Roast the pecans on a plate in one layer in the microwave until very fragrant(2-3 minutes), checking often and stirring to redistribute the pecans. Cube the cooked chicken breasts and chop finely in a food processor (You can also mash the chicken with a fork while incorporating the mayo and vinegar to achieve a similar effect).In a medium bowl, mix the chicken with mayonaise and balsamic vinegar well. Fold in the green onions and pecans. Serve on a bed of lettuce, crackers, or as a sandwich. Fabulous with ripe avocado!
chicken breasts, mayonaise, green onions, vinegar, halves, salt
Taken from www.epicurious.com/recipes/member/views/balsamic-chicken-salad-1206778 (may not work)