I am planning on making Chicken Salad for the café and I decided to make three different types and use my dad as a taste tester. He did not object of course. It is a benefit of having me as a daughter. For my first Chicken Salad recipe I wanted to try something sweet and spicy and add a crunch to it. I decided on making sweet and spicy pecans and incorporating them in. This recipe has a few steps to it but in the end this was my dad’s favorite out of the three.
Ingredients for Sweet and Spicy Pecans: (enough for this recipe)
1/3 Cup chopped pecans or pecan pieces
1 Tablespoon light brown sugar
1/2 teaspoon cayenne pepper
1 Tablespoon unsalted butter, room temperature
Preheat oven to 375 degrees.
Mix all ingredients, using your fingers, in a small bowl. Spread flat onto baking sheet keeping them close together.
Bake for 6-8 minutes, until edges become crispy.
Allow to cool to room temperature.
Ingredients for Sweet and Spicy Chicken Salad (I made one chicken worth)
1 cooked unseasoned chicken breast, shredded (about 1 1/2 Cups)
1/3 Cup sweet and spicy pecans
1 teaspoon honey
1/2 Cup (give or take) seasoned mayo
In a bowl combine all ingredients. I say give or take on the seasoned mayo depending on your preferences.
Serve on a sandwich or with crackers for dipping.