Summer Luncheon: Salads and Side Dishes: Fig Walnut Chicken Salad
Recipe created for you by Wild Thymes Farm

Summer Luncheon Index

Fig Walnut Chicken Salad

Serves 4-6

2 lbs. Boneless/skinless chicken, poached and cut into medium cubes (or leftover chicken)

cup celery, finely diced

cup walnut pieces

6 tablespoons mayonnaise

1/3 cup Wild Thymes Fig Walnut Vinaigrette

Salt & pepper to taste

Combine mayonnaise and vinaigrette and whisk well. Combine chicken, celery & walnuts and dress with vinaigrette. Serve over salad greens or on sandwich bread