Hands Off: 15 minutes

My cousin Dan got married in Charleston, South Carolina, and they served a delicious chicken-pecan salad with apples at the reception. It inspired me to make this recipe, which uses canned chicken, much like tuna salad. I usually like a chunkier chicken salad, with lots of roasted or grilled chicken. But the canned chicken and smoother consistency are more like the original in Charleston and make it easy to spread on bread for sandwiches; try Irish Soda Bread. This also makes a good hors d’oeuvre spread on crackers or bread rounds.

Serves 6 as a sandwich spread

Three 5-ounce cans chicken breast meat without salt, drained, or about 10 ounces boneless, skinless chicken breasts
1/2 Granny Smith green apple
1/2 cup (2 ounces) finely chopped pecans
1/2 cup Miracle Whip or similar salad dressing (zestier than mayonnaise)
2 scallions, thinly sliced, including 4 inches of green parts
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon dry mustard

1. If using chicken breasts, poach them in simmering water for 12 to 15 minutes, or until just opaque throughout. Drain and cool briefly, then finely chop the meat in a food processor.

2. Using the large holes of a box grater, shred the unpeeled apple down to the core.

3. In a large bowl, combine the apple, chicken, pecans, dressing, scallions, lemon juice, and mustard. Mix well to break up the chicken and distribute the ingredients. Taste and adjust the seasoning.

4. Let stand for 15 minutes to allow the flavors to come together, or cover and refrigerate for up to 3 days. Spread on slices of bread and serve as sandwiches.

Note: I made a great batch of this recently using Trader Joe's 12 1/2-ounce cans of chicken. I used two cans and the following other ingredient amounts: 1 apple, 3 ounces pistachios (toasted), 2/3 cup mayo, 3 scallions, 1 tablespoon lemon juice, about 1/2 teaspoon dry mustard. Delicious!