Categories: Salad

Ingredients

• 1 cup mayo
• 2 tbsp. cane syrup
• 1 tbsp. chopped fresh rosemary
• 1 tbsp. apple cider vinegar
• 2 tsp kosher salt
• 1 tsp black pepper
• 6 cups chopped cooked chicken
• 1 1/2 cups seedless green grapes, halved
• 1 1/2 cups thinly sliced celery
• 1 cup Spiced Pecans (see recipe)
• 1/2 cup thinly sliced yellow onion
• 1/3 cup thinly sliced shallot
• Pita bread, to serve
• Garnish: celery leaves, fresh rosemary

Directions

1. In a large bowl, whisk together mayo, cane syrup, vinegar, rosemary, salt and pepper; stir chicken, grapes, celery, Spiced Pecans, onion and shallot into mayo mixture. Cover and refrigerate for up to 3 days.

2. Serve with pita wedges. Garnish with celery leaves and rosemary just before serving.

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