Monday, August 24, 2009

Chicken Salad with Spiced Pecans

We all know how to make chicken salad, don't we? Of course, there are many variations when it comes to recipes so the possibilities are endless. With that said, we have never put Granny Smith apples in our chicken salad before. Mandarin oranges, grapes, celery, and pineapple have all been paired up with our chicken and mayo, but never the apple.

This dish is simple, wonderfully flavored and the spiced pecans are a stunning compliment to this salad. You must spice up your pecans to get the full effect of this delight!

Chicken Salad With Spiced Pecans

4 Cooked Chicken Breast Halves, cut into 1/2-inch pieces
One Granny Smith Apple, chopped
One Cup Chopped Red or Green Seedless Grapes
1/4 Cup Chopped Fresh Flat-leaf Parsley
One Cup Mayonnaise
2 Tablespoons Dijon Mustard
Sea Salt and Ground Black Pepper to taste

One Cup Spicy Pecans

Stir the mayo and mustard in a medium sized bowl. Add the chicken, apple, grapes, and parsley. Salt and Pepper to taste.

Serve on bed of lettuce and top with a handful of spiced pecans.

Spiced Pecans

3 Cups Pecan Halves
3 Tablespoons Vanilla Extract
One Tablespoon Olive Oil
2 Tablespoons Dried Rosemary
One Teaspoon Ground Cinnamon
One Teaspoon Sea Salt
1/2 Teaspoon Freshly Ground Black Pepper
1/4 Teaspoon Cayenne Pepper

Combine pecans, vanilla, and olive oil in a medium bowl and toss to mix. Mix all the dry ingredients together and pour over pecans - stir to coat. Spread pecans in a single layer on a baking sheet and bake at 350 for 15 minutes, stirring regularly. Remove from oven and allow to cool completely. If you're storing your newly spiced pecans for another day, be certain the pecans are completely dry before storing in a resealable bag or container so they don't get soft.

Try to eat just one! We dare ya!

Coming Soon.... The Results of Our Fabulous Tomato Tasting Party


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