Makes 4 lunch servings. Difficulty
1 chicken breast (boneless, skinless) 2 celery ribs, diced 2-3 green onions, sliced 1/3 cup mayonnaise 1/3 cup pecans, toasted and coarsely chopped 2-3 teaspoons fresh lemon juice Salt and freshly ground black pepper
Place all the ingredients in a bowl and toss to coat. Adjust seasonings to taste with salt and freshly ground black pepper.
If you don’t have cooked chicken, you can sauté a chicken breast in olive oil in a skillet over medium high heat for about 4-5 minutes per side until cooked through. Remove from heat and let cool before chopping and adding to salad.
You can also add dried cranberries to this salad for a different twist.