One of our local convenience stores sells freshly made sandwiches from their refrigerated case and my favorite is the chicken salad on a croissant. This is my interpretation of their luscious chicken salad with cranberries and glazed walnuts.
1Glaze your pecans by mixing the brown sugar and the 3 Tbsp of pickle juice in a small sauce pan or skillet and bring to a slow boil. Cook and stir until sugar is dissolved and syrup is thickened, being careful not to burn the sugar. Remove from heat and add pecans. Stir until coated with the glaze. Turn out onto a piece of foil, sprayed with cooking spray, to cool. Separate as much as possible. When cooled and hardened, chop somewhat coarsely. Reserve.
2Finely chop chicken breast meat, celery, onion and bread and butter pickles. Place in a mixing bowl with sweet relish, curry powder and mayonnaise. Mix thoroughly and add more mayonnaise if needed. (If you prefer, you can add a small amount of bread and butter pickle juice to stretch the mayonnaise)
3Add the craisins and glazed pecans and mix until all are well blended. Can be served immediately or refrigerated until needed. If refrigerated, the craisins will be softer and you might want to reserve the pecans to add just before serving to preserve the crunch and sweetness.
This can be used as a sandwich salad or just serve it on a nice bed of shredded iceberg or romaine lettuce and top with the pecans for brunch.