5NEWS Grill: Kretschmar Deli Recipes
This week on Cooking with CV’s, we have TWO recipes to try!
1. Honey Pecan Chicken Salad
2 1/2 pounds Kretschmar Off The Bone Oven Roasted Chicken (from the deli department), sliced thick and cut into cubes
3/4 cup red grapes (sliced in half)
2 celery stalks (finely chopped)
4 oz honey
3 oz pecan pieces
1 1/2 cup mayonnaise
1/2 cup sour cream
1 TBSP. poppy seeds
1/2 tsp. white pepper
1/2 tsp. salt
1 green onion (finely chopped) as a topping
1 crusty French bread loaf (sliced thin and toasted) as a garnish.
Place first 10 ingredients in a large bowl and mix well. Top with chopped onion.
Refrigerate until chilled and serve with toasted bread slices.
2. Ham and Pineapple Sandwich
1 Herbed Focaccia Roll, lightly toastd
1 TBSP. Dijonaise
1 slice of Kretschmar Swiss Cheese
1/4 pound Kretschmar Ham, thinly sliced
1 slice pineapple, grilled
Watercrest or Spring Greens (for garnish)
Spread Dijonaisse on bottom half of roll. Top with cheese, ham, pineapple and greens. Close sandwich