SOUTHERN PECAN
CHICKEN SALAD YIELDS: 4 - 6
Ingredients Needed:
1 cup mayonnaise
1/4 cup golden raisins and currants, plumped
1/4 cup red seedless grapes, halved
1/4 cup slivered almonds, toasted
2 ounces coco lopez
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
2 tablespoons fresh chives, minced
Salt
Pepper
1 (3 1/2 pound) chicken - cooked, diced and chilled
1 cup water
1 cup sugar
2 cups pecan halves
1 pound field green salad
Assorted fresh fruits - grapefruit, orange, grapes, strawberries, etc.
Glazed pecans
Directions:
In a medium bowl combine the mayonnaise with the coco lopez, spices and chives. With a rubber spatula, fold in the chicken, raisins, grapes and almonds, until well coated.
In a small pot combine the water and sugar. Bring to a boil and add the pecan halves. Simmer 3 - 5 minutes. Drain, discarding excess liquid. Place glazed pecans on parchment paper lined baking sheet. Bake at 350º F until golden and crisp, approximately 10 minutes. Remove from oven and allow to cool.
In a large bowl combine the field greens with the assorted fresh fruits and glazed pecans. Place onto individual plates or a large platter. Top with the Chicken Salad and serve chilled