COMMUNITY Q BBQ
1361 Clairmont Road, Decatur. 404-633-2080; www.communityqbbq.com
Q: I’d absolutely love the recipe for Community Q BBQ’s Redneck Chicken Salad. I come up from Macon just to get it. It has an incredible smoky flavor. I usually don’t like chicken salad with grapes and nuts, but this one is amazing. I’m drooling now just thinking about it. Thanks! — Brooke Bullard, Macon
A: David Roberts sent us the recipe, a dish they make fresh daily. For the restaurant, it’s a great way to use some of their bone-in barbecued chicken. Home cooks will either have to go to Community Q BBQ to buy some chicken, make their own or make do with plain cooked chicken.
This recipe makes 9 cups of delicious chicken salad. Scale down according to your needs.
Community Q BBQ’s Redneck Chicken Salad
Hands on: 20 minutes Total time: 20 minutes Makes: 9 cups
3/4 cups pecan pieces
Salt
1 3/4 cup mayonnaise
2 tablespoons lemon juice
1 1/2 tablespoons tamari
1 tablespoon hot sauce
2 1/4 pounds smoked chicken, cut into bite-size pieces
1 1/2 cups red seedless grapes, cut in half
1 cup finely diced celery
1/2 cup finely diced red onion
1 tablespoon finely chopped fresh dill
Preheat oven to 350 degrees. Have a rimmed baking sheet ready.
Sprinkle pecans on baking sheet and bake until lightly toasted, about 5 minutes. Remove from oven, lightly salt and allow to cool.
While pecans are toasting, make dressing: in a medium bowl, whisk together mayonnaise, lemon juice, tamari and hot sauce. Set aside.
In a large bowl, toss chicken, grapes, celery, onion, dill and reserved pecans together. Add dressing and stir to evenly coat all ingredients. Serve immediately or refrigerate for up to 2 days.
Per 1/2-cup serving: 253 calories (percent of calories from fat, 75), 14 grams protein, 3 grams carbohydrates, 1 gram fiber, 22 grams fat (3 grams saturated), 40 milligrams cholesterol, 269 milligrams sodium.
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