Sweet-Spicy Chicken Salad

From Chef Sebastian Carosi

by C&RB Staff (editor@clubandresortbusiness.com)
June 2008
 

8 cups cooked chicken breasts
(boneless/skinless free range local bird)

¼ cup organic celery
¼ cup sweet onion
½ cup heirloom apple
¼ cup pecans or walnuts
1-1½ cups mayo (more may be needed)
3 tbsp. stone ground country mustard
3 tbsp. local wildflower honey
1 tsp. horseradish
3 shots tabasco
1 tsp. worcestershire sauce
several pinches kosher salt
several pinches black pepper

-boil the chicken breasts in salted water, chill,
small dice and place in a large mixing bowl.

-small dice the apple, celery and sweet onion
then add ingredients to mixing bowl.

-ruff chop the nuts add to bowl also.

-now add all of the remaining ingredients
to the mixing bowl and mix well.

-adjust the seasonings and refrigerate
for 2 hours before serving.

(serve on artisan bread with local lettuce & heirloom tomato)

-Chef Sebastian Carosi-
Greenville, SC- 2002
Miss Sue’s Recipe