Chicken Salad with Fresh Herbs and Pecans




For the chicken

1 garlic clove, peeled

3-4 celery tops

Half an onion

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon poultry seasoning or dried Italian seasoning

3 large boneless, skinless chicken breasts, about 1 ½ lb

For the salad

½ cup diced celery

½ cup diced onion

1 cup mayonnaise

2 teaspoons Dijon mustard

3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)

1/2 cup pecans, toasted and chopped 



To cook the chicken

Fill a 12-inch covered saute or large saucepan pan 3/4 of the way with water and bring to a simmer.

Add the garlic, celery tops, onion half, seasoning, salt, and pepper. Return the liquid to a simmer.

Add the chicken breasts to the poaching liquid, cover, and simmer until the internal temperature of the chicken reaches 165 degrees F when tested with an instant-read thermometer, about 20 to 25 minutes.

Remove the chicken breasts to a plate and set them aside to cool. Save the broth for soup or gravy.

To make the salad

Combine the diced celery, diced onion, mayonnaise, mustard, and herbs in a large serving bowl and mix well. Refrigerate until the chicken is cool

When the chicken is cool enough to handle, cut it into 1/2-inch dice.

Add the chicken and the pecans to the mayonnaise mixture, and mix well. Cover and transfer the salad to the refrigerator to chill until serving time.

Continue Reading about the "Chicken Salad with Fresh Herbs and Pecans" on the next page below

Share this:

Share Share