From: Chef Roberto Santibañez for Avocados from Mexico. Yield: 24 servings, 1½ cups each. 12 cups cooked chicken, cut into 1" pieces 6 cups diced sweet red apple 3 cups thinly sliced celery 3 cups lightly toasted pecans, coarsely chopped 3 cups roughly chopped flat-leaf (Italian) parsley 1½ cups chopped red onion ½ cup chopped mint ½ cup chopped jalapeno pepper 1 Tbsp. salt ¾ cup fresh lemon juice 6 Tbsp. olive oil 12 ...
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