Yield: 8 servings. 4 boneless, skinless chicken breasts, cooked and coarsely chopped (about 4 cups) 1 cup Duke’s mayonnaise 2 tablespoons fresh lemon juice ¼ teaspoon nutmeg 1 teaspoon salt ½
The Chef’s Muse
The influence of a mother’s love — and sometimes her recipes — can be found in restaurant kitchens and on plates in dining rooms across North Carolina.