Apple Pecan Chicken Salad with Blue Cheese and Rosemary

Sher at What Did You Eat is hosting Weekend Herb Blogging this week. Check out Sher’s site for more WHB posts from around the world.

My own little part of the world submission is my chicken salad. I love fruited chicken salad so here is my own version using the herb Rosemary. It might not be “world famous” but it is “family famous”.

Apple Pecan Chicken Salad with Blue Cheese and Rosemary

2 each Golden Delicious apple — peeled,cored and diced
1 tablespoon lemon juice
12 ounces cooked chicken — shredded
1/4 cup chopped pecans — toasted
2/3 cup light mayonnaise
1 1/2 teaspoons honey
1 teaspoon rosemary — chopped fine
1/3 cup crumbled blue cheese

Coat the diced apple with the lemon juice.

Mix all ingredients.

Chill or serve just made. I enjoy it more just made, (personal preference).

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5 thoughts on “Apple Pecan Chicken Salad with Blue Cheese and Rosemary

  1. I think it sounds wonderful. I’m kind of intrigued by the idea of apple and rosemary combined. Seems like a good marriage to me.

    (I was just subscribing to your feed and I found this!)

  2. Yes, I want to try this too. It has all the things I love, but the rosemary is a new one for me in this kind of salad. But, I think it would be wonderful. Thanks for the idea!

  3. Pingback: Spicy Chicken Salad with Snow Peas, Cucumber, Red Bell Pepper, and Thai Basil | Cooking Tips

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