CHICKEN PECAN SALAD RECIPE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

BEST CHICKEN SALAD RECIPE - NYT COOKING



Best Chicken Salad Recipe - NYT Cooking image

The secret here isn’t in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as “plush” by the chef Barbara Tropp in her “China Moon” cookbook. She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking. It makes a chicken salad that’s perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above. The chicken breasts used here must be bone-in, but you can remove the skin if you prefer. The skin and bones flavor the cooking liquid, providing a bonus of several pints of chicken stock.

Provided by Julia Moskin

Total Time 6 hours 20 minutes

Yield 4 servings

Number Of Ingredients 12

About 4 pounds bone-in, skin-on chicken breasts
2 scallions, cut into thirds
1/4 teaspoon black peppercorns
1 lemon, halved
2/3 cup mayonnaise, preferably Hellmann’s, Best Foods or homemade
1/4 cup sour cream or crème fraîche, more to taste
1/2 teaspoon Dijon mustard or 1 teaspoon brine from a jar of pickles, optional
2 or 3 pale green celery ribs, cut into medium (1/4-inch) dice
1/2 cup minced onion or finely sliced scallion, optional
1/2 cup walnut or pecan halves, broken into bite-size pieces
3 tablespoons chopped fresh tarragon, parsley, or chives, plus extra for garnish
Salt and ground black pepper, to taste

Steps:

  • Choose a heavy pot or Dutch oven with a tightfitting lid. It should be large enough to hold the chicken snugly, but not much bigger. Fill pot about 2/3 full with cold water, but don’t put the chicken in yet. Boil some extra water in a teakettle.
  • Add scallions and peppercorns to water, cover and bring to a rolling boil. Turn off heat and slip chicken pieces into the hot water. If needed, add boiling water from the kettle to cover chicken with water by 2 inches. Replace the lid and let chicken rest in the hot water for about 2 hours. Do not turn the flame back on: The pot will retain enough heat to cook chicken thoroughly and safely. (To test, cut into 1 piece of chicken and check the meat near the bone. If it is still pink, return the pot to low heat, bring the water to a simmer and simmer 10 minutes more.)
  • Lift chicken out of the pot. Remove and discard bones, skin and fat. Pat the meat dry with paper towels, then cut or shred into small bite-size pieces and transfer to a bowl. (Meanwhile, simmer cooking liquid until tasty, strain and refrigerate or freeze to use as chicken stock.)
  • In a bowl, whisk together juice of 1/2 lemon, mayonnaise and sour cream. If using, whisk in mustard or brine. Taste and adjust the seasonings and thickness to your liking. Pour over chicken, scraping the bowl clean with a rubber spatula.
  • Add celery, onion if using, nuts, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with herbs before serving.

Nutrition Facts : @context http//schema.org, Calories 1112, UnsaturatedFatContent 54 grams, CarbohydrateContent 5 grams, FatContent 77 grams, FiberContent 2 grams, ProteinContent 96 grams, SaturatedFatContent 18 grams, SodiumContent 1300 milligrams, SugarContent 1 gram, TransFatContent 0 grams

BEST CHICKEN SALAD RECIPE - NYT COOKING



Best Chicken Salad Recipe - NYT Cooking image

The secret here isn’t in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as “plush” by the chef Barbara Tropp in her “China Moon” cookbook. She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking. It makes a chicken salad that’s perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above. The chicken breasts used here must be bone-in, but you can remove the skin if you prefer. The skin and bones flavor the cooking liquid, providing a bonus of several pints of chicken stock.

Provided by Julia Moskin

Total Time 6 hours 20 minutes

Yield 4 servings

Number Of Ingredients 12

About 4 pounds bone-in, skin-on chicken breasts
2 scallions, cut into thirds
1/4 teaspoon black peppercorns
1 lemon, halved
2/3 cup mayonnaise, preferably Hellmann’s, Best Foods or homemade
1/4 cup sour cream or crème fraîche, more to taste
1/2 teaspoon Dijon mustard or 1 teaspoon brine from a jar of pickles, optional
2 or 3 pale green celery ribs, cut into medium (1/4-inch) dice
1/2 cup minced onion or finely sliced scallion, optional
1/2 cup walnut or pecan halves, broken into bite-size pieces
3 tablespoons chopped fresh tarragon, parsley, or chives, plus extra for garnish
Salt and ground black pepper, to taste

Steps:

  • Choose a heavy pot or Dutch oven with a tightfitting lid. It should be large enough to hold the chicken snugly, but not much bigger. Fill pot about 2/3 full with cold water, but don’t put the chicken in yet. Boil some extra water in a teakettle.
  • Add scallions and peppercorns to water, cover and bring to a rolling boil. Turn off heat and slip chicken pieces into the hot water. If needed, add boiling water from the kettle to cover chicken with water by 2 inches. Replace the lid and let chicken rest in the hot water for about 2 hours. Do not turn the flame back on: The pot will retain enough heat to cook chicken thoroughly and safely. (To test, cut into 1 piece of chicken and check the meat near the bone. If it is still pink, return the pot to low heat, bring the water to a simmer and simmer 10 minutes more.)
  • Lift chicken out of the pot. Remove and discard bones, skin and fat. Pat the meat dry with paper towels, then cut or shred into small bite-size pieces and transfer to a bowl. (Meanwhile, simmer cooking liquid until tasty, strain and refrigerate or freeze to use as chicken stock.)
  • In a bowl, whisk together juice of 1/2 lemon, mayonnaise and sour cream. If using, whisk in mustard or brine. Taste and adjust the seasonings and thickness to your liking. Pour over chicken, scraping the bowl clean with a rubber spatula.
  • Add celery, onion if using, nuts, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with herbs before serving.

Nutrition Facts : @context http//schema.org, Calories 1112, UnsaturatedFatContent 54 grams, CarbohydrateContent 5 grams, FatContent 77 grams, FiberContent 2 grams, ProteinContent 96 grams, SaturatedFatContent 18 grams, SodiumContent 1300 milligrams, SugarContent 1 gram, TransFatContent 0 grams

CHICKEN SALAD RECIPES | ALLRECIPES
This crowd-pleasing recipe for classic chicken salad is perfect for sandwiches, salads, and snacking. Bits of celery, relish, and fresh herbs add texture and flavor while Dijon mustard and lemon …
From allrecipes.com
See details


PECAN CHICKEN SALAD | ALLRECIPES
This chicken salad comes together fast using rotisserie chicken breasts. The herbs, along with the pecans, help to make this chicken salad flavorful. Serve on top of toasted croissants, or butter …
From allrecipes.com
See details


19 HEALTHY CHICKEN SALAD RECIPES FOR WEIGHT LOSS — EA…
Oct 20, 2021 · The second is your typical chicken salad, maybe with grilled or shredded chicken, on a bed of lettuce with all kinds of delicious salad toppings and dressings. Either way, chicken salad recipes …
From eatthis.com
See details


CHICKEN SALAD CHICK CHICKEN SALAD - COPYKAT RECIPES
May 15, 2019 · How to Serve Chicken Salad. If you dine at the Chicken Salad Chick you can enjoy your chicken salad in two ways. One is a scoop of chicken salad on a bed of leaf lettuce. The other way you can have chicken salad …
From copykat.com
See details


CRANBERRY PECAN CHICKEN SALAD WITH POPPY SEED DRESSING ...
Nov 15, 2016 · Cranberry Pecan Chicken Salad with Poppy Seed Dressing is an easy recipe that a whole family would love! It's a great side dish or light dinner. This salad makes a wonderful meal for …
From juliasalbum.com
See details


CHICKEN SALAD RECIPE - THE GIRL WHO ATE EVERYTHING
Jan 12, 2021 · The best classic Chicken Salad recipe is flavorful with simple ingredients.Chicken, celery, mayonnaise, green onions, and a little lemon juice make this salad taste like heaven. Feel free to add in whatever you want but this classic recipe is great just as it is! You can eat this as a sandwich or for a low-carb and make a Keto chicken salad …
From the-girl-who-ate-everything.com
See details


CHICKEN SALAD WITH GRAPES RECIPE (FANCY ... - COPYKAT RE…
Jul 19, 2020 · Chicken Salad Recipe with Grapes, Apples, and Pecans. Make the best chicken salad sandwich with this easy Fancy Nancy Chicken Salad recipe. It’s just great for a hearty lunch or a quick informal dinner. Good ole’ Nancy will keep everyone coming back for more! Ingredients for Homemade Chicken Salad
From copykat.com
See details


GREEN GODDESS SALAD WITH CHICKEN RECIPE - EATINGWELL
In this cucumber, tomato, Swiss and chicken salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. Any extra dressing is delicious served over grilled chicken …
From eatingwell.com
See details


PECAN CRUSTED CHICKEN - JO COOKS
Jan 30, 2022 · Super easy Pecan Crusted Chicken with the most delicious honey mustard sauce!Chicken cutlets are breaded in a delicious pecan crust and baked until perfectly crispy on the outside but juicy on the inside. Made with a few simple ingredients and in about 30 minutes, this pecan crusted chicken …
From jocooks.com
See details


GREEN GODDESS SALAD WITH CHICKEN RECIPE - EATINGWELL
In this cucumber, tomato, Swiss and chicken salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. Any extra dressing is delicious served over grilled chicken …
From eatingwell.com
See details


PECAN CRUSTED CHICKEN - JO COOKS
Jan 30, 2022 · Super easy Pecan Crusted Chicken with the most delicious honey mustard sauce!Chicken cutlets are breaded in a delicious pecan crust and baked until perfectly crispy on the outside but juicy on the inside. Made with a few simple ingredients and in about 30 minutes, this pecan crusted chicken …
From jocooks.com
See details


CHICKEN BACON RANCH PASTA SALAD - THE BEST BLOG RECIPES
Feb 01, 2021 · This pasta salad is fresh, creamy, delicious, and has just the right combination of chicken, bacon, ranch, pasta, tomatoes, onions, and garlic! It’s sure to be a hit with your friends and …
From thebestblogrecipes.com
See details


STRAWBERRY POPPY SEED SALAD WITH CHICKEN RECIPE - EATING…
In this healthy copycat of a takeout salad favorite we combine precooked (or leftover) chicken and poppy seed dressing with fresh greens, strawberries and goat cheese for an easy throw …
From eatingwell.com
See details


STRAWBERRY POPPY SEED SALAD WITH CHICKEN RECIPE - EATINGWELL
In this healthy copycat of a takeout salad favorite we combine precooked (or leftover) chicken and poppy seed dressing with fresh greens, strawberries and goat cheese for an easy throw-together meal that's ready in 10 minutes.
From eatingwell.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »