|Peachy Chicken Salad
1 cup pecans, chopped
1/2 cup mayonnaise
1/4 cup sweet onion, minced
2 tablespoons fresh basil, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups chicken breast, cooked and chopped
4 cups ripe peaches, peeled and diced
Preheat oven to 350 degrees. Bake pecans in a single layer on a cookie sheet for 5 minutes or until lightly toasted and fragrant. Cool 15 minutes.
In a large bowl, stir together mayonnaise, onion, basil, salt and black pepper. Fold in toasted pecans, chicken and peaches. Cover and chill 2 hours before serving.