Chicken Salad

My culinary claim to fame is not lamb, but definitely chicken—chicken salad that is. Spooned into mini croissants or all by itself, this simple chicken salad is perfect for brunch, lunch, tea parties and showers.  Take the extra steps listed at the bottom because they are worth the effort.

• 3 cups shredded cooked chicken breast *

• 1 cup shredded carrots

• 1 cup finely chopped pecans **

• 1 cup chopped golden raisins

•  1 heaping cup mayo

• 1/8 tsp onion powder

• Salt

Mix first 4 ingredients well.  Mix together mayonnaise and onion powder, add to chicken mixture.  Salt to taste.  Chill.

• Cook chicken breasts in chicken broth instead of water for extra flavor.

•      Shredding rather than chopping makes all the difference.

• Toast pecans on cookie sheet at 300 degrees for 10 minutes. Cool.