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Smoked Chicken and Pecan Salad


10 - 12 boiled red potatoes, skins on, diced
2 tomatoes or 4 Italian plum tomatoes, diced
1 cucumber, peeled, seeded and diced
1 green pepper or red pepper, diced
1/2 smoked chicken, discard all skin and bones, diced
1/3 cup pecans
3 strips cooked and crumbled bacon
1 small red onion, diced
1 cup shredded smoked cheddar or Monterey Jack cheese
1 Tablespoon chives
1 Tablespoon black pepper
1/2 teaspoon rosemary, powdered
2 Tablespoons chopped parsley
Salt to taste


Mix all ingredients. Dress with vinaigrette or Ranch dressing. Chill for 2 hours. Serve on romaine lettuce leaves garnished with shredded radishes and parsley.
Yield: 10 servings
Hint: This dish may be served warm or cold