SOUTHERN CHICKEN SALAD
Yield 10 to 12 servings
6 cups chopped cooked chicken
1½ cups seedless green grapes, halved
1½ cups thinly sliced celery
1 cup Spiced Pecans (recipe follows)
½ cup thinly sliced yellow onion
⅓ cup thinly sliced shallot
1 cup mayonnaise
2 tablespoons cane syrup, such as Steen’s
1 tablespoon cane or cider vinegar
1 tablespoon chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon ground black pepper
Garnish: celery leaves, fresh rosemary
Pita bread, to serve
1. In a large bowl, stir together chicken, grapes, celery, Spiced Pecans, onion, and shallot. Set aside.
2. In a small bowl, stir together mayonnaise, cane syrup, vinegar, rosemary, salt, and pepper; add to chicken mixture, stirring to combine. Cover, and refrigerate up to 3 days. Garnish with celery leaves…
