Sneha's Recipe: Pecans

This chicken sandwich is amazing, the combination of grapes with pecans, mixed in with a creamy mixture of mayonnaise, Dijon mustard and honey go so beautiful with perfectly juicy chicken. It's so easy to make and always ready to go, you pack it up and take it to work or school, this can be packed for lunch too. The Sandwich bundt bread is homemade.

Serves 2
Ingredients
½ Cup Shredded Chicken - I used leftover roasted chicken
½ Cup Torn Lettuce Leaves
1 Scallion - greens and white chopped
1 Tablespoon Raisins or Dried Cranberries - I used raisins
¼ Cup Toasted Pecan - roughly chopped
6 Red Seedless Grapes - cut in 4 pieces
1 Tablespoon Hot & Sweet Sauce
4 Tablespoons Mayonnaise
2 Triangle s Cream Cheese (room temperature)
1Teaspoon Dijon Mustard
1 Teaspoon Honey
1 Teaspoon Lemon juice
¼ Teaspoon Black pepper powder
Salt to taste
A Dash of All Purpose Seasoning - garlic powder
For the Homemade Bundt Bread
Ingredients
For The Dough
150 Grams All Purpose Flour
3 Grams Instant Yeast
10 Grams Caster Sugar
½ Teaspoon Sea Salt
2o Grams Butter
1/4 Cup Warm Milk
Warm water to knead as required

Method
For the Bundt Bread

Knead dough with warm water and leave it aside covered till double in volume.

When the dough has risen , take on the work surface and deflate it. Roll it into a log and place it in a small greased bundt pan. Bake it in a preheated oven at 200°C for 20 to 25 minutes. Take this out on to a cooling rack. Let it cool completely. After 3 -4 hours then use it to make the sandwich. I baked this bread the previous day.

The next day I sliced this bread to make the sandwich.

Just mix the mayonnaise, honey, cream cheese, lemon juice, Dijon mustard, black pepper powder, all purpose seasoning, salt to taste, well taste and then add any extra seasoning according to your taste if required.
Mix all the lettuce, chicken, scallions, grapes, raisins and pecans well, then add the prepared mayo dressing and toss it well.

Slice the bundt bread and then place the filling in the it.

Serve and Enjoy!!

Labels: Foodie Extravaganza Party, Chicken, Pecans, Grapes, Lettuce, Homemade, Bread ,Serves Two

For Foodie Extravaganza Party, November 2021 the theme is Pecans. See here for other Pecans recipes:

Autumn Flavored Rice Pilaf by A Day in the Life on the Farm
Autumn Pecan Sourdough by Culinary Adventures with Camilla
Candied Pecans by Karen's Kitchen Stories
Chicken & Pecans Sandwich by Sneha's Recipe
German Chocolate Banana Bread by The Spiffy Cookie
Jalapeño Pecan Cheese Ball by Food Lust People Love
Pecan Chutney by Magical Ingredients
Pecan Long Grain and Wild Rice (Instant Pot) by Palatable Pastime

This classic Mini Pecan Pie has all the flavors you love in a pecan pie.

This pie crust is different from what I usually make, its buttery shortbread crust that tastes really good!

Though this is a decadent mini pecan pie it's too sweet and rich to eat it alone. It contains too many calories but all flavors you will love in a pecan pie.

I baked this mini pecan pie 5-inch deep baking dish with a depth of 1.1/2 inch. For this pie you require a deep dish, since the filling may tend to spill while baking.

When it just out of the oven it is puffed up but like a souffle, it deflates as it cools.
Ingredients
For the Shortbread Crust

50 Grams Butter
80 Grams All Purpose Flour
1½ Tablespoons Corn Flour
1½ Tablespoons Caster Sugar
A Pinch of Salt
For the Filling

¼ Cup Light Corn syrup
1 Egg

¼ Cup Sugar
A Pinch Salt

1 Teaspoon Molasses ** see notes
1 Tablespoon Unsalted Butter - softened
½ Teaspoon Vanilla essence
1/3 Cup Heaped Pecans

Method

For the Shortbread Crust

In a bowl, cream butter and sugar until light and fluffy.

Add flour, cornstarch and salt, mix until combined. Press dough onto bottom of lightly greased 5-inch deep baking dish and refrigerator it for at least 15 to 20 minutes.

In the meantime preheat oven to 170°C. Bake 12-15 minutes or until light golden. Then let it cool completely. I baked this crust a day before, next day baked it with the filling.

For the Filling