Chicken Salad Bake
|Pecan halves||1⁄4 Cup (4 tbs)|
|Diced cooked chicken||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped fresh pears||1⁄2 Cup (8 tbs)|
|Chopped green onion||2 Tablespoon|
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
|Crushed sesame sticks||1⁄4 Cup (4 tbs)|
1. Spread pecans in a 9-inch pie plate. Microwave at 100% (high) 2 to 3 minutes or until toasted; stir after 1 minute.
2. In a 9" x 5" loaf dish, combine chicken, celery, pears, pecans and green onion.
3. In a small bowl, combine mayonnaise and lemon juice; stir in cheese. Fold into chicken mixture. Cover with vented plastic wrap. Microwave at 100% (high) 4 to 5 minutes or until heated through. Top with crushed sesame sticks.