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Community Q BBQ’s Redneck Chicken Salad
Hands on: 20 minutes
Total time: 20 minutes
Makes: 9 cups
3/4 cups pecan pieces
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.