YIELD: 25 servings 21⁄2 lbs. diced , cooked chicken meat 1⁄4 cup onion, diced 11⁄2 cups celery, chopped 1 1⁄4 cups pecan pieces, roasted and chopped 1 1⁄2 cups seedless red grapes, halved 1 tsp. salt 1⁄2 tsp. black pepper 1 Tbsp. sugar 3 cups mayonnaise 1. Mix all ingredients together.2. Adjust seasonings, if needed, and serve or refrigerate until service. Recipe from Chef Eileen Ambrose, Pennsylvania College of Technology, Williamsport, PA.

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.