Wednesday, April 20, 2011

Chicken Salad!

This is a great chicken salad.

I serve it on a whole wheat bun with fresh veggies!

Bake your chicken on parchment paper in a 350 degree oven. Allow them to rest before pulsing in your food processor. Pulse around 5 to 6 times depending on how much texture you like.

Here we go:
3 boneless skinless chicken breast
1 tablespoon of Herbs De Provence
1 teaspoon of garlic powder
1 tablespoon of olive oil
2 teaspoons of kosher salt
2 teaspoons of black pepper

Here is a link to make your own Herbs De Provence blend!

Rub the chicken with the olive oil. Sprinkle the herbs, salt, and pepper all over each piece. Place your chicken on a parchment lined baking sheet and bake on 350 degrees until cooked throughout. Let your chicken rest for 20 minutes. Cut into large pieces. Place in your food processor and pulse 5 to 6 times. This really depends on how much texture you want. Place in a large bowl and get ready to combine with your other ingredients.

2 large celery ribs. Divide 3 times and dice.
6 scallions aka green onions- dice
1/2 cup of pecan pieces- toast in a dry pan on medium heat. You will begin to smell a real nutty flavor. Around 3 minutes.

1/2 cup of good mayonnaise
zest and juice of one lemon
zest of 1/2 of an orange
1/2 cup of golden (Sultanas) raisins. Plump them by adding 1/2 cup of hot water them drain when they swell.
2 teaspoons of dried tarragon- rub the tarragon between your fingers to release the flavor.

Combine your sauce ingredients and combine with a whisk. Fold in the chicken and remaining nuts and veg. You may not need more salt and pepper because your heavily spiced the chicken before roasting. That is a matter of taste.

This is a fantastic chicken salad. I make it often. I really like the play of sweet, salty, nutty, and the herbs. Use the tarragon judiciously! You do not want this to taste like black jelly beans. I suggest you take this to parties like baby showers, Easter, Church functions, and so on! Enjoy! Remember, you can ROCK THAT PLATE!

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