1 Tbs egg white 2 cups pecans 1/4 cup sugar 1 Tbs pumpkin pie spice
Directions: 1. Heat oven to 300. Place nuts in a small bowl; pour the egg white over the nuts and stir until the nuts are coated and sticky. 2. Mix the sugar and pumpkin pie spice; sprinkle over the nuts, stirring until the sugar mixture completely coats the nuts. Spread on an ungreased baking sheet. Bake for 30 minutes.
4 c Chicken, cooked
1/4 tsp Garlic powder
1Tbs Dried minced onion
1/8 tsp Black pepper
1 c Celery
1/4 c Walnuts
1/4 c Pecans
4 Pita pockets (8 halves)
It is best to start with cold cooked chicken. dice the chicken into small pieces. Place the Chicken into a large bowl. In a smaller bowl, combine the mayonnaise, garlic powder, onion, and black pepper. Mix well.
Now put the mayonnaise mixture into the bowl with the chicken and mix well. Then stir in the celery and nuts. Congrats, you now have chicken salad. Take your chicken salad and stuff it onto your pita pockets. You can also serve this as a sandwich between two slices of bread but that’s pretty boring.