Chicken Salad in Radicchio Cups

For the Chicken Salad: 

• 2 Chicken breasts, cooked and shredded
• ¼ Cup celery root, cut in matchsticks
• ½ Cup green grapes, cut in quarters
• ¼ Cup celery, sliced
• ½ Cup green apple, cut in matchsticks
• Candied pecans (recipe to follow)
• Radicchio Cups for serving

For the Candied Pecans: 

• ½ Cup raw pecans, chopped
• 2 TBSP honey
• Pinch of salt
• Few pinches of cayenne pepper
  

For the Dressing: 

• 4 TBSP mayo
• 1 TBSP coarse dijon mustard
• 1 TBSP lemon juice
• ½ TSP salt
• ¼ TSP black pepper
  

1. Start by making your candied pecans by adding ½ cup chopped pecans to a pot over medium to low heat. Add in your 2 TBSP honey, pinch of salt and a few pinches of cayenne pepper. Mix everything together and heat for 5 minutes. Transfer candied pecans to a baking sheet lined with parchment paper. Let sit out until hardened. Once hardened, break pecans into pieces to separate.
2. Bring salted water to a boil. Once boiling add your chicken breasts and boil over medium heat for 15 minutes until chicken is cooked through. Once it is cooked through, remove from water and let cool.
3. While the chicken is cooking, make your dressing. Combine all ingredients in a bowl and whisk until smooth. Set in the fridge to cool.
4. Cut your grapes in quarters, slice your celery and cut your apple in matchsticks and cut your celery root into matchsticks. Set all aside.
5. Chicken should be cooled by this point, shred your chicken Set aside.
6. Combine prepared: chicken, celery, celery root, grapes, apple and candied pecans in a bowl. Pour over half of your dressing and mix. Once mixed add a little more dressing to your liking if needed. Make sure that the salad is not too liquidy. Set aside.
7. Carefully remove your radicchio leaves from the radicchio head. You want the full leaf because you want full cups. Tear off as many as you would like/need.
8. Scoop a generous amount of chicken salad from the bowl and add to your radicchio cups. Garnish with dill if desired.
9. ENJOY!