From the menu of: the Red Eyed Mule

A: Sabra Wessel, owner and operator of the Red Eyed Mule, opened her restaurant in 2010 with this chicken salad on the menu. It's a recipe named after her mother and means a great deal to her. "My mother, Jenny Horne, taught me everything I know about cooking. She was an amazing mother and I would not have the success that I have without her love and support," Wessel wrote.

Brining the chicken before cooking it means the chicken is flavored through and through. That’s a great tip for making well-seasoned chicken salad. The chicken salad sandwich at the Red Eyed Mule is served on toasted rye with shredded lettuce, sliced tomatoes and pickles.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

Jenny’s Chicken Salad

Hands on: 30 minutes

Total time: 1 hour, plus brining time

Makes: 6 1/2 cups

6 cups water, divided

1/2 cup light brown sugar

1/4 cup kosher salt

2 1/2 pounds boneless, skinless chicken breasts, trimmed

2 sprigs fresh rosemary

Salt and pepper

Vegetable oil

1 cup mayonnaise

1/2 cup black seedless grapes, cut in half

1/2 cup chopped pecans

1/2 cup diced celery

2 tablespoons chopped fresh tarragon

In a medium saucepan, bring 2 cups water to a simmer. Remove from heat and stir in sugar and salt. Stir until sugar and salt dissolve.

Pour seasoned water into a large bowl. Add remaining 4 cups water, chicken breasts and rosemary. Cover and refrigerate overnight.

When ready to cook, preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.

Drain chicken and pat dry. Discard brine. Season chicken on all sides with salt and pepper. Heat large skillet over high heat, adding just enough oil to lightly coat the bottom of the pan. Brown chicken on both sides, about 2 minutes per side. Do not crowd skillet. As chicken browns, move it to prepared baking sheet. When all chicken has browned, put baking sheet into oven. Bake for 25 minutes or until chicken is cooked through.

Remove from oven and allow to cool. Cut chicken into bite-size pieces and put in large bowl. Add mayonnaise, grapes, pecans, celery and tarragon. Toss to combine thoroughly. Refrigerate until ready to serve.

Per 1/2-cup serving: 253 calories (percent of calories from fat, 64), 21 grams protein, 2 grams carbohydrates, 1 gram fiber, 19 grams fat (3 grams saturated), 57 milligrams cholesterol, 411 milligrams sodium.