Loaded with ingredients, this salad is salty, sweet, juicy and crunchy all at once. Red grapes and dried cranberries are the perfect foil for toasted pecans and tangy onions. And what's that crisp, savory ingredient tying all the flavors together? Why, bacon, of course.
|3/4 cup pecans||1 small red onion, diced|
|6 slices bacon, preferably nitrate-free, diced||1/4 cup dried cranberries|
|4 cups cooked chicken, diced||3 stalks celery, diced|
|1 1/4 cups grapes, halved||1/2 cup mayonnaise|
Preheat oven to 400 degrees F.
Spread pecans on a baking sheet and bake until toasted and fragrant, about 6 minutes. Be careful not to let them burn. Set aside until cool, then roughly chop.
Meanwhile, saute bacon on medium heat until fully cooked and crisp, about 5 minutes. Remove with slotted spoon to a paper towel-lined plate to drain.
In a large bowl, combine chicken, grapes, onion, cranberries, celery, pecans and bacon. Add mayo and mix thoroughly to combine. Serve on top of thick slices of bread—or just eat it straight out of the bowl.
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