Monday, February 17, 2014
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Chicken Salad
Ive never made chicken salad before this weekend. I dont know why, maybe its because Im not a big fan of tons of mayonaisse. I dont mind a little on my sandwich but potato salads that have a ton of it or tuna that is swimming in it, I dont know, it grosses me out. This definitely has mayo in it but its cut by sour cream and its so much better than all mayo. Trust me. The chicken is roasted instead of poached and what a difference it makes. Throw in some extra breasts and save the chicken for other recipes. I did and its come in handy already. The recipe is by Ina Gartens and I made a couple of small changes. Ill post what I did here and you can click on the link for the original recipe.
Chicken Salad
http://www.foodnetwork.com/recipes/chicken-salad-contessa-recipe/index.html
Ingredients:
2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
olive oil
Kosher salt and freshly ground black pepper
1/2 cup pecan halves (or walnuts)
2 stalks celery, diced
1/2 cup light mayonnaise
1/2 cup light sour cream
1 tablespoon dijon mustard
1 tablespoon chopped fresh parsley
¼ cup scallions or chives
1 cup green or red grapes, cut in half
Lettuce leaves, for serving
Directions:
Preheat the oven to 350 degrees F.
Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
When the chicken is cool, remove meat from the bones and discard the skin and bones. Shred the chicken with two fork or with your fingers.
Meanwhile, toast the pecans in a pan and set aside to cool.
For the dressing, mix together the mayonnaise, sour cream and mustard. Add salt and pepper to taste . Fold in parsley and chives.
Place the shredded chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Serve on a bed of lettuce leaves.
Chicken Salad
Ive never made chicken salad before this weekend. I dont know why, maybe its because Im not a big fan of tons of mayonaisse. I dont mind a little on my sandwich but potato salads that have a ton of it or tuna that is swimming in it, I dont know, it grosses me out. This definitely has mayo in it but its cut by sour cream and its so much better than all mayo. Trust me. The chicken is roasted instead of poached and what a difference it makes. Throw in some extra breasts and save the chicken for other recipes. I did and its come in handy already. The recipe is by Ina Gartens and I made a couple of small changes. Ill post what I did here and you can click on the link for the original recipe.
Chicken Salad
http://www.foodnetwork.com/recipes/chicken-salad-contessa-recipe/index.html
Ingredients:
2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
olive oil
Kosher salt and freshly ground black pepper
1/2 cup pecan halves (or walnuts)
2 stalks celery, diced
1/2 cup light mayonnaise
1/2 cup light sour cream
1 tablespoon dijon mustard
1 tablespoon chopped fresh parsley
¼ cup scallions or chives
1 cup green or red grapes, cut in half
Lettuce leaves, for serving
Directions:
Preheat the oven to 350 degrees F.
Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
When the chicken is cool, remove meat from the bones and discard the skin and bones. Shred the chicken with two fork or with your fingers.
Meanwhile, toast the pecans in a pan and set aside to cool.
For the dressing, mix together the mayonnaise, sour cream and mustard. Add salt and pepper to taste . Fold in parsley and chives.
Place the shredded chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Serve on a bed of lettuce leaves.
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