In our December issue, the owners of Conway’s Park Hill Home store, Charlie Groppetti and Todd Smith, shared their recipes for Cranberry Spritzer Punch and a Turkey and Swiss Puffed Pastry. Today, they’re adding one more dish to the holiday mix with their spin on a Southern staple, chicken salad. This recipe uses Arkansas-made Lambrecht Gourmet Sweet and Spicy Glazed Pecans for an added dose of Natural State flavor. Serve this as an appetizer before supper or as part of a lunch menu.
SHOP
6 roasted chicken breast, chopped
1 cup Lambrecht Gourmet Sweet and Spicy Glazed Pecans
1 Granny Smith apple, chopped
1 cup mayonnaise
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped dried cranberries
salt and pepper, to taste
salad greens, for serving
PREPARE
In a large bowl, mix together all ingredients except salad greens. Chill in the fridge for at least one hour. Arrange salad greens on a platter and place chicken salad mixture on top. Garnish with apple slices or pecans, if desired. Will keep in the refrigerator for 2-3 days in an airtight container.
