NVDAILY.COM | Reader Recipes

Posted October 22, 2008 | comments Leave a comment

Chicken Delights

English Cucumber Rounds with Pecan Chicken

2 English cukes (long and seedless) sliced approx. 1/4" thick
1 c. White chicken meat, cooked and shredded or cut up into small pieces (approx. 1 lb)
2 tsp. Fresh tarragon or 1 tsp. dried
1/4 c. Mayonnaise (can use light)
2 T. Sour Cream (can use fat free)
1 T. Horseradish sauce
1/4 c. Celery, minced
1/4 c. Pecans, finely chopped (glazed pecans optional)
Salt and White pepper to taste

Grill or cook the chicken on stove top. Cool and cut up or shred into small pieces. Combine all other ingredients in a bowl and spoon chicken mixture onto cuke rounds garnishing with a dusting of paprika (for color) and a whole pecan. DEEEELICIOUS!

Wendy Pieper

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