Q: There is a restaurant in downtown Stone Mountain that I have had the opportunity to go to on two occasions. It is the Sycamore Grill, and is a lovely small historic house just a block off Main Street. Both times I have ordered the Blackberry Chicken Salad, and it is the best chicken salad I have ever eaten. I would love to have this recipe to make at home, and I hope you can get the chef to give it to you.

-- Frances Adair, White Plains

A: Sycamore Grill Chef Stephanie Falk was happy to share the recipe for this popular dish. This pink-hued salad has tender chicken sweetened with a blackberry-honey dressing. It's given extra crunch with spiced walnuts.

You'll have extra walnuts, so keep them on hand for a quick appetizer. Left-over salad dressing can be used to brighten up any greens.

-- Jeanne Besser, for the Journal-Constitution

MAIN DISH

Blackberry Chicken Salad

Makes 8 servings

Preparation time: 35 minutes

Cooking time: 40 minutes|

For the caramelized walnuts:

1 pound (about 4 cups) walnut pieces

1/2 tablespoon cinnamon

1/3 cup granulated sugar

1/2 tablespoon salt

For the chicken salad:

2 pounds skinless and boneless chicken tenderloins

1 cup thinly sliced green onions

2 cups diced celery

3/4 cup mayonnaise

3/4 cup honey

1/4 cup Dijon mustard

1 (12-ounce) bag frozen

blackberries, thawed

Salt and pepper

For the blackberry vinaigrette:

1/4 cup white wine

1/4 cup granulated sugar

1 teaspoon Dijon mustard

1/2 teaspoon fresh minced garlic

1 teaspoon fresh minced shallots

1/2 cup red wine vinegar

1/2 cup fresh blackberries

1 1/2 tablespoons honey

1 teaspoon salt

1 cup salad oil

8 cups mixed greens

To make the caramelized walnuts: Preheat oven to 375 degrees. In a saucepan, combine walnuts, cinnamon, sugar and salt and cover with water. Bring to a boil and simmer for 20 minutes. Drain the liquid from the walnuts and pat dry. Place nuts in a single layer on a baking sheet. Bake for 12 to 15 minutes or until crunchy, tossing after 10 minutes for even cooking.

To make the chicken: In a saucepan, poach chicken until just cooked through. Cool and dice. Mix with green onions and celery. In a separate bowl, combine mayonnaise, honey and mustard. Add the blackberries. Gently add blackberry mayonnaise to chicken, just until moistened. Add salt and pepper to taste.

To make the vinaigrette: In a small saucepan, bring wine, sugar, mustard, garlic and shallots to a boil. Reduce heat to medium for 5 minutes, or until reduced. Transfer mixture to a blender and add vinegar, blackberries, honey and salt and pulse to combine. Slowly add the oil, while the blender is running, to emulsify.

Toss mixed greens with enough vinaigrette to moisten. Top with a scoop of chicken salad and sprinkle with caramelized walnuts.

Per serving: 659 calories (percent of calories from fat, 57), 28 grams protein, 45 grams carbohydrates, 5 grams fiber, 42 grams fat, 70 milligrams cholesterol, 2,014 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.