This is a variation on my husband’s chicken-and-apple salad, which has always been the only kind of chicken salad for him. But this time, he said he liked this version better than the old way. . .
–3 cooked chicken tenderloins (microwave for 3 minutes without liquid; chill in the refrigerator to ease cutting it up; mince finely when cold)
–pears (Bartlett, peeled, 2, cut into small squares)
–walnuts halves and pieces (2 large handfuls; may be toasted in microwave for 1 minutes, stirred, and then microwave for 30 seconds more)
–salt and pepper
–extra virgin olive oil
–real mayonnaise (2 heaping tablespoons; do not use too much)
1 – Place the chicken in a covered baking dish without liquid. Season with salt, pepper, and extra virgin olive oil. Microwave on high for 3 minutes and 20 seconds. Cut into a center piece. If not cooked, return to the microwave for 1 minute more. Mince the chicken.
2 – Peel the pears with a vegetable peeler. Chop into small squares. Add to the chicken.
3 – Toss a couple of large handfuls of walnuts (halves and pieces) in the bowl with the minced chicken and chopped pears.
4 – Add mayonnaise, and fold all ingredients together gently. Chill until ready to serve.
5 – Serve cold.