This is the most popular salad on the menu at The Palette at the Mississippi Museum of Art. People never seem to tire of it, so it is made fresh everyday.
6 cups shredded cooked chicken
1½ cup red or green seedless grapes,
sliced in half
1 Granny Smith apple, unpeeled
3 tablespoons chopped parsley
3 green onions, chopped
3-4 ribs celery, chopped
1 cup Spicy Pecans (recipe follows) Salt and pepper to taste
1 teaspoon lemon pepper
1 teaspoon Tabasco Sauce
1½ cups good quality mayonnaise
Combine all ingredients and check seasonings. Serve on let- tuce leaves or between slices of toasted wheat bread or croissants.
Yield: 8-10 servings.
2 cups pecan halves
½ cup brown sugar
¼ cup butter
¼ teaspoon cayenne pepper 1 teaspoon kosher salt
1 teaspoon chili powder
Preheat the oven to 350 degrees. Combine all of the ingredients. Spread pecans in one layer on a baking sheet and roast for about 15 minutes, tossing several times to prevent burning and ensure even toasting. Remove from oven and cool completely.