From the menu of: Community Q BBQ

A. David Roberts sent us the recipe, a dish they make fresh daily. For the restaurant, it’s a great way to use some of their bone-in barbecued chicken. Home cooks will either have to go to Community Q BBQ to buy some chicken, make their own or make do with plain cooked chicken.

This recipe makes 9 cups of delicious chicken salad. Scale down according to your needs.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

Community Q BBQ’s Redneck Chicken Salad

Hands on: 20 minutes

Total time: 20 minutes

Makes: 9 cups

3/4 cups pecan pieces

Salt

1 3/4 cup mayonnaise

2 tablespoons lemon juice

1 1/2 tablespoons tamari

1 tablespoon hot sauce

2 1/4 pounds smoked chicken, cut into bite-size pieces

1 1/2 cups red seedless grapes, cut in half

1 cup finely diced celery

1/2 cup finely diced red onion

1 tablespoon finely chopped fresh dill

Preheat oven to 350 degrees. Have a rimmed baking sheet ready.

Sprinkle pecans on baking sheet and bake until lightly toasted, about 5 minutes. Remove from oven, lightly salt and allow to cool.

While pecans are toasting, make dressing: in a medium bowl, whisk together mayonnaise, lemon juice, tamari and hot sauce. Set aside.

In a large bowl, toss chicken, grapes, celery, onion, dill and reserved pecans together. Add dressing and stir to evenly coat all ingredients. Serve immediately or refrigerate for up to 2 days.

Per 1/2-cup serving: 253 calories (percent of calories from fat, 75), 14 grams protein, 3 grams carbohydrates, 1 gram fiber, 22 grams fat (3 grams saturated), 40 milligrams cholesterol, 269 milligrams sodium.