Chicken Salad With Apples, Grapes, & Spicy Pecans Recipe

Chicken Salad Recipe

This is a great fruity and crunchy chicken salad for anytime of the year. Makes a great main course on its own or in a sandwich. Try it on pita bread or a croissant for an extra special treat.

Makes 4-6 servings

Ingredients:

1 cup mayonnaise
2 tablespoons Dijon mustard
1/4 cup fruit chutney
5 chicken breast halves, cooked and cut into bite-size pieces (about 6 cups)
2 chopped celery ribs (about 1 cup)
1 cup red seedless grapes, cut in half
1 peeled and chopped tart apple, such as Granny Smith or Pippin (about 1 1/4 cups)
1 cup red seedless grapes, cut in half
1/4 cup chopped fresh parsley (I prefer the Italian flat leaf parsley)
Coarse salt
Freshly ground pepper

Directions:

In a medium bowl, stir together mayo, Dijon mustard and chutney. Add remaining ingredients and toss together gently. Sprinkle with 1/2 of the recipe of spicy pecans (recipe shown below). Reserve remaining pecans for snacking (yum!)

Check out this gorgeous glass serving bowl from Joseph Abboud. What a fabulous way to serve this chicken salad, or a green salad, or fruit salad, or vegetables, or pasta salad or ...

Spicy Pecan Recipe

2 cups pecan halves
2 tablespoons vanilla extract
1 tablespoon olive oil
2 tablespoons dried rosemary
1 teaspoon ground cinnamon
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

Directions:

Preheat oven to 350 degrees. Lightly spray baking sheet with cooking oil spray.

Combine pecans, vanilla, and olive oil in medium bowl. Combine remaining ingredients in small bowl, sprinkle on pecans and toss to coat.

Arrange pecans in a single layer on baking sheet. Stirring frequently, bake at 350 degrees for approximately 15 minutes or until nuts are brown and crispy.

Cool on baking sheet, continuing to stir often to prevent sticking. Sprinkle 1/2 of nuts over the chicken salad. Remaining pecans may be stored in an airtight container for up to 1 week at room temperature. Makes a great snack with a good bottle of wine or a cool cocktail.

Weekly Produce Tips - Corn, Garlic, Grapefruit, & Grapes

Welcome to this week's Produce Tips. We hope you find some useful information today. Be sure to check back soon for some delicious recipes using some of these great ingredients and more!

Produce Item	Shelf Life	How to Store	Extra Tips
Corn	3-5 days	Store fresh corn in a loose plastic bag in the coldest part of the refrigerator.	Eat the corn as soon as possible after purchase. The sooner you eat corn, the sweeter it will be because the sugar in the corn kernels converts to starch with age.
Garlic	30 days	Store garlic in a cool, dark place.	You can store garlic in the refrigerator, however this will reduce the shelf life to 7-10 days. The longer you cook garlic, the milder it gets. Do not allow the garlic to take on any color though because it will become bitter.
Grapefruit	14-21 days	Store in the crisper.	The heavier a grapefruit is, the juicier it will be. You should also let grapefruit sit out at room temperature for a while before serving to increase the juiciness (is that a word?)
Grapes	5-7 days	Store unwashed in and open plastic bag in the coldest part of the refrigerator.	Water can promote mold growth, which grapes develop quite easily, so be sure to store them unwashed and wash just before serving.

Weekly Produce Tips - Cantaloupe, Carrots, Baby Carrots, & Cauliflower

We've got our next set of produce tips ripe and ready for picking, so get out and get yourself some fresh fruits and veggies today!

Be sure to leave a comment if you have any of your own special tips to add.

Here are the produce tips for this week:

Produce Item	Shelf Life	How to Store	Extra Tips
Cantaloupe	4-7 days	Put the melon directly (not bagged) in the coldest part of the refrigerator	You may want to leave the melon out at room temperature for a while. It will become softer & juicier, although not sweeter. Once you begin to smell the melon, place in the refrigerator to avoid over-ripening.
Carrots	7-14 days	Store in the coldest part of the refrigerator. Carrot greens should be removed to maintain maximum nutrition.	Carrots are an excellent source of beta-carotene and vitamin A. I wonder why rabbits don’t have better vision… :-)
Baby Carrots	7-14 days	Store in the coldest part of the refrigerator.	Baby peeled carrots sometimes turn chalky white on the outside. This is a natural substance and is safe to eat.
Cauliflower	3-5 days	Store in the coldest part of the refrigerator	Cauliflower is easily overcooked resulting in a mushy, tasteless veggie. Cook cauliflower until it can just be pierced with a fork.

Weekly Produce Tips - How to Keep Apples, Asparagus, Avocados, & More

We thought we would start a new feature entitled "Weekly Produce Tips." Aren't you always wondering the best way to keep those fruits and vegetables fresh so they last as long as possible? Well, we thought we would share a few tips with you and work our way through the list a few every week.

Be sure to check back often for more great produce tips. You can subscribe to our blog feed to get automatic updates.
Feel free to leave comments and let us know if you have any special tips!


Here are the tips for this week:

Produce Item	Shelf Life	How to Store	Extra Tips
Apple	14-28 days	Keep in an open plastic bag in the crisper at cold setting	Always keep apples refrigerated because they will become overly ripe and mealy within 2-3 days if left out of the refrigerator
Asparagus	3-4 days	Wrap the bottoms of the stalks in damp paper towel and store in an open plastic bag in the crisper	Asparagus is one of those produce items you want to use as soon as possible in order to get the maximum flavor. Look for buds (tips) that are tightly closed. The stalk should stand up straight when held upright from the bottom indicating freshness.
Avocados	5-7 days	Keep on the kitchen counter away from sunlight until ripe, then refrigerate.	Avocados are ripe when they yield to slight pressure applied near the stem. To keep guacamole green, place a piece of plastic wrap across the top and press down on to the guacamole to prevent exposure to air. Also, add some lime juice to the guacamole. Not only does it taste good but it preserves the color as well.
Bananas	3-5 days	Leave out a room temperature, away from sunlight	Bananas can be refrigerated once they are fully ripe. The skin will discolor (turn black) but the fruit will last for a week or more without loss of flavor or quality.
Cherries – Bing	4-7 days	Leave unwashed in an open plastic bag in refrigerator	Color ranges from red to deep red. Cherries are only 104 calories per cup. A healthy low calorie snack!
Broccoli	5-7 days	Store in a loose plastic bag in the coldest part of the refrigerator.	Microwaving is actually the healthiest way to prepare broccoli. Place a pound of cut broccoli on a micro-safe dish. Add ¼ cup of water. Cover with a paper towel and cook on high for 5-6 minutes. This will preserve the nutrition and flavor