Be warned: If you bring this Southern Chicken Salad to a potluck, be prepared to pass out the recipe.
Southern Chicken Salad
Yields: 10-12 Servings
Ingredients
- 6 cups chopped cooked chicken
- 1 1⁄2 cups seedless green grapes, halved
- 1 1⁄2 cups thinly sliced celery
- 1 cup Spiced Pecans (recipe follows)
- 1⁄2 cup thinly sliced yellow onion
- 1⁄3 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
Instructions
- In a large bowl, stir together chicken, grapes, celery, Spiced Pecans, onion, and shallot. Set aside.
- 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 and rosemary just before serving, if desired. Serve with pita wedges.
Spiced Pecans
Yields: 1½ Cups
Ingredients
- 1 1⁄2 cups pecan halves
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon firmly packed light brown sugar
- 1 teaspoon kosher salt
- 1⁄4 teaspoon ground red pepper
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with aluminum foil.
- On prepared pan, toss together pecans, olive oil, and Worcestershire. Sprinkle with rosemary, brown sugar, salt, and red pepper, tossing to coat.
- Bake until lightly toasted, 8 to 10 minutes. Let cool completely. Store in an airtight container up to 1 week.
Find more great recipes like this one in Taste of the South’s March/April 2017 issue!
I been trying to find the recipe for Southwest Marinated Cheese Pasta Salad from your magazine’s May/June 2018 issue but can’t get it to come up with search on your site. Could you please send it to me.
Thank you, Andrea
Hi Andrea, we typically post our web exclusive posts on sale date of the magazine, which is coming up next week. So, this recipe will be posted soon! I will email you when it is up.