CHARRED APPLE-PECAN CHICKEN SALAD

When I first met my husband, I had to learn pretty quickly how to make a good chicken salad. I was always trying to recreate the version that he loved most from a deli near his grandparents’ house. Since most of us have a favorite traditional version of this classic picnic salad, I decided to change it up by grilling the chicken and adding everyone’s favorite ingredient: bacon. You can make sandwiches out of this or serve it as a salad over lettuce.

2 teaspoons chopped fresh thyme

1 teaspoon finely grated lemon peel

3 tablespoons fresh lemon juice

1 tablespoon canola oil

½ teaspoon salt

¼ teaspoon ground black pepper

1 ½ pounds boneless, skinless chicken breast halves

1 cup chopped, peeled Granny Smith apples

½ cup chopped toasted pecans

6 slices bacon, cooked and chopped

½ cup chopped celery

1 cup light mayonnaise

Ground black pepper (optional)

In a large bowl mix together the thyme, lemon peel, lemon juice, oil, salt, and pepper. Add the chicken, and toss to coat. Cover and marinate the chicken in the refrigerator for at least 1 hour or overnight.

Heat the grill to medium-high heat. Place the chicken on the grill, and cook for 7 to 8 minutes per side, until it is cooked through. Remove the chicken from the grill, and let it cool slightly. Chop the chicken into bite-size pieces. In a large bowl combine the chicken, apples, pecans, bacon, and celery. Add the mayonnaise, and stir to coat all of the ingredients. Add the pepper to taste. Refrigerate the salad until you are ready to serve it.

MAKES 4 TO 6 SERVINGS.