Pecan Chicken Salad

1/4 cup coarsely chopped raw pecans

2 boneless, skinless chicken breasts

2 bay leaves

1 tablespoon minced scallions

2 teaspoons minced parsley

1/4 cup finely chopped celery

1/3 cup mayo

1 teaspoon Dijon mustard

salt and pepper, to taste

Roast Pecans in pan or oven. Evenly brown and set aside to cool.

Bring 1 inch of water and bay leaves to boil in a skillet. Reduce heat to medium, add chicken and cover. Poach for 10 minutes and then turn over for another 10 minutes. Let cool and shred (or chop into fine pieces).

While chicken is cooking, in a bowl combine all ingredients. Taste and adjust seasonings.

Serve on celery sticks, cucumber rounds or bell pepper squares. Or just make a sandwich.

Variations: substitute shallots for scallions, add 3 tablespoons finely chopped red bell pepper, add more mayo

Nutrition (served with veggies): 1/4 cup serving: 10 grams of protein, 2 grams of carbs