Pecan Dill Chicken Salad

We had Sunday family lunch with our cousin.  She brought out Auntie, who is in her mid-nineties, sharp as a tack and always up for an adventure.   We set the table, shared a glass of wine and reminisced about beloved family members now gone.  I served a simple butternut squash soup, some lightly dressed tomatoes and avocado and toasted brioche bread – apple crisp for dessert.  It was the most civilized meal I have had in ages.

Serves 6

1 1/2 pounds cooked chicken, bones and skin removed, diced into bite size pieces

1 cup red seedless grapes, cut in half

1 cup diced celery

1/4 cup fresh dill, chopped

1/2 cup toasted pecans, roughly chopped

1/2 cup mayonnaise – or more to taste

Salt and pepper to taste

butter lettuce to serve

• Combine all of the above ingredients and chill.
• Line the plate with butter lettuce and place a scoop of chicken salad on top, garnish will additional dill