Sweet Creek Chicken Salad with Fresh Herbs and Pecans

This Monday Arts & Ag held a potluck dinner for all the participants of the Tour so we could meet and share our thoughts about the experience as well as get to know each other a bit more (since none of us have gotten to do the Tour ourselves!). It was a lovely evening hosted by Grinder’s Switch Winery under their outdoor pavilion. Our guests brought some mighty tasty dishes and everyone had their plates piled high with food and many went back for seconds — and, that’s before dessert!

Edna, of Sweet Creek Farm  (Tour Stop #9), brought this delicious Chicken Salad made with pecans and fresh herbs from her garden. Thank you, Edna, for sharing your recipe and writing it with such detail for any cook to make this delicious salad with success. We look forward to sharing some more tasty recipes from our potluck dinner. Thank you, all for a wonderful evening and a tasty meal!


Sweet Creek Chicken Salad

Yield: 4 servings

  • 4 cups diced poached chicken
  • 2 stalks celery, diced
  • 1 smallish purple onion, diced
  • 1.5 teaspoons finely chopped fresh dill
  • 2 tablespoons finely chopped fresh parsley
  • 2 sprigs fresh thyme, leaves stripped
  • ½ – 1 cup chopped pecans


  • 1 cup mayonnaise
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 2 teaspoons kosher salt
  • Freshly ground black pepper to taste

In a mixing bowl, toss together the chicken, celery, onion, herbs, & pecans.

In a small bowl, whisk together the mayo, lemon juice, mustard, salt & pepper.  Add to the chicken and mix gently until combined.  Refrigerate.

You can adjust this recipe to suit your taste – more or less onion, celery, etc.  My husband prefers it without the pecans and dill, with diced sweet pickle added.  Or try it in a sandwich with a little bacon, lettuce and tomato on bread from Twin Forks Farm!

Cook’s note:  Poaching the chicken adds flavor and moisture to the meat.

Poached Chicken:

  • 3 chicken breasts, with bone & skin
  • 10 sprigs parsley
  • 2 sprigs fresh thyme
  • 1 small onion, quartered
  • 1 small carrot, roughly chopped in large pieces
  • 1 stalk celery, in large pieces

Cut chicken breasts in half and place in large pot along with vegetables and herbs.  Cover with water, bring just to a boil.  Lower heat to very low and cover.  Poach for 20 minutes or until firm to the touch.  Cool the chicken, discard bone and skin, and dice.


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