When this restaurant opened back in 1991 we lived in Manchester, just 15 minutes from another small village called Chelsea. One of the first meals I had at the The Common Grill was their Honey Pecan Chicken Salad. For over 20 years now I do not think it was ever taken off the menu. The owner, Craig Common provides fresh imaginative American dishes which are always good. He has two cookbooks, The Common Grill Cookbook (this salad recipe is in this book published in 2000) and Return to the Common Grill.
The Common Grill's Honey Pecan Chicken Salad
- 1 tbsp. honey
- Mustard Sauce (below)
- 2/3 cup mayonnaise
- 2 tbsp. onion, minced
- 2 tbsp. celery, diced fine
- 2 lbs. chicken breast, cooked and diced into 1/2-inch pieces (see below for my recipe)
- 1 tbsp. parsley, minced
- 4 tbsp. pecans, toasted
- 2 Granny Smith apples, chopped into 1/2-inch pieces
- 3 cups salad greens mix
- 6 red and yellow cherry tomatoes, halved
- 6 tsp. pecans, chopped for topping
- fresh fruit for garnish
Roasting Chicken Breasts:
Preheat the oven to 350°F. Rub the breasts with olive oil and season with salt and pepper. Roast for 30 to 40 minutes depending on the size of the breasts. The thickest part should register 160°F. I do not like chicken skin, however, when roasting the skin does add some flavor as well as the bones.
- 1/3 cup mayonnaise
- 1 oz. Grey Poupon mustard
- 1/2 tsp. dry mustard
- 1/4 tsp. lemon juice
Combine all sauce ingredients and mix well. Be careful not to add too much mustard; I will cut back just a little the next time I make it.
In a bowl, combine the honey, Mustard Sauce and mayonnaise. Stir in the onions, celery, chicken, parsley, pecans and apples. Refrigerate until read to serve.
Divide salad evenly among 6 plates. Top each with chicken salad. Arrange tomatoes on plate and sprinkle with chopped pecans. Garnish with fresh fruit.
Recipe by cooking with aunt juju