A delightful chicken salad with a creamy texture and a hint of sweetness from apples and pecans.
Whip the heavy cream until stiff peaks form using a hand blender.
Ensure the cream is cold for better whipping results.
In a mixing bowl, combine the mayonnaise, lemon juice, and cayenne pepper.
Adjust the cayenne pepper to your preferred spice level.
Fold the whipped cream into the dressing gently.
Use a folding motion to maintain the cream's fluffiness.
Add the cooked chicken, diced apple, and toasted pecans to the bowl and mix until combined.
Dice the apple just before mixing to prevent browning.
Chill the salad in the refrigerator for at least an hour before serving.
Overnight chilling enhances the flavors.
Serve the salad chilled, garnished with extra pecans or apple slices if desired.
Pair with crackers or fresh greens for a complete meal.
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