WINE COUNTRY CHICKEN SALAD RECIPES

Steps:

• "Preheat oven to 350. Prepare chicken breasts for baking by using meat hammer to get them to fairly even thickness. Sprinkle chicken breasts with salt, pepper, and other seasonings of choice. Line a baking pan with foil and put chicken breasts in. Cover with foil on top and create foil packets by closing the foil pieces around the chicken. Bake for around 15-25 min depending on size of chicken. While chicken is baking prepare all other ingredients. Mix the mayonnaise, vinegar, honey, and sugar first. Then fold in the pecan halves, cranberries, and celery. Note: 4 cups of cooked chicken is around 3 lbs of chicken breasts raw."

Steps:

• Light a grill or preheat a grill pan. Season the chicken breasts liberally with salt and pepper. Grill the breasts over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 20 to 25 minutes. Transfer the chicken to a work surface and let rest for 5 minutes.
• Meanwhile, in a small bowl, add the lemon juice, shallot and 1/2 teaspoon salt. Let stand for 10 minutes.
• Bring a large saucepan filled with water to a boil. Add salt to taste, then add the green beans. Cook until the green beans are just tender, about 7 minutes. Drain and rinse in very cold water until cool.
• Whisk the olive oil into the shallot-lemon mixture. Remove the skin from the chicken, then, using two forks, shred the chicken into large pieces. In a large bowl, combine the chicken and green beans, then toss with the vinaigrette. Season to taste. Add the parsley and serve.