Chicken Salad with Apples, Grapes, and Spicy Pecans

1  cup  mayonnaise
2  tablespoons Dijon mustard
1/4  cup  fruit chutney*
5  chicken breast halves, cooked and cut into bite-size pieces (about 6 cups)
2  celery ribs, chopped (about 1 cup)
1  cup  red seedless grapes, cut in half
1  tart apple, such as Granny Smith or Pippin, peeled and chopped (about 1 1/4 cups)
1/4  cup  chopped fresh parsley
Sea salt, to taste
Freshly ground pepper, to taste
1  cup Spicy Pecans 

Yield:  Makes 4 to 6 servings. This sweet, crunchy salad tastes great on its own. It also makes a good sandwich on toasted multigrain bread or in a whole-wheat pita with watercress. Prep: 25 minutes.

Spicy Pecans

2  cups  pecan halves
2  to 3 tablespoons vanilla extract
1  tablespoon olive oil
2  tablespoons dried rosemary
1  teaspoon ground cinnamon
1  teaspoon sea salt
1/2  teaspoon freshly ground black pepper
1/4  teaspoon  cayenne pepper

Preparation

1. Preheat oven to 350°. Lightly grease a rimmed baking sheet, and set aside.  2. Combine first 3 ingredients in a medium bowl. Combine dried rosemary and next 4 ingredients in a small bowl; sprinkle evenly over pecans, and toss to coat.  3. Spread pecans in a single layer on baking sheet. Bake at 350° for about 15 minutes, stirring often, until pecans are crispy and brown. Let cool to room temperature on baking sheet, stirring often to prevent pecans from sticking together. Store in an airtight container at room temperature up to 1 week.

This makes twice what's needed for the recipe above; serve the extra at happy hour. Yield:  Makes 2 cups.  Recipe taken from Sara Foster, Sara Foster's Casual Cooking: More Fresh Simple Recipes from Foster's Market, Cottage Living, APRIL 2007  

~ Submitted by Becky Brady [Ed. Note:  Becky and I had a conversation about using grapes in Chicken Salad, so I asked if she used a specific recipe.  Above is one she highly recommends!]