Wednesday, December 16, 2009
I've never made chicken salad before this weekend. I don't know why, maybe it's because I'm not a big fan of tons of mayonaisse. I don't mind a little on my sandwich but potato salads that have a ton of it or tuna that is swimming in it, I don't know, it grosses me out. This definitely has mayo in it but it's cut by sour cream and it's 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 it's come in handy already. The recipe is by Ina Garten's and I made a couple of small changes. I'll post what I did here and you can click on the link for the original recipe.
2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
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
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.