In my hometown of Estill County, Kentucky, one of my favorite springtime specials the restaurants would have was a “Cold Plate.” You could choose chicken salad or pimento cheese and it would come with crackers, veggies, fruit, ranch, and fruit dip. My go-to chicken salad is grape/pecan based, but this is another springy hit!
Prep Time30 minutesmins
Cook Time0 minutesmins
Total Time30 minutesmins
Course: Appetizer, Salad
Cuisine: American
Servings: 12servings
Calories: 180kcal
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Ingredients
1whole chickenshredded (about 4 cups)
¼cupdiced celery
¼cupdiced red onion
3scallions (green tops)thinly sliced
½cupchopped dried cherries
1cupchopped apple(mix with 1 teaspoon lemon juice)
1cupchopped candied pecans
1-1 ½cupsmayonnaise
2-4tablespoonhoney dijon mustard
Salt/Sugar/Black Pepper to taste
Instructions
Combine all ingredients in a bowl until blended well. Serve with crackers, celery, on a croissant or bread, or with lettuce boats.