Chicken Salad with Fresh Herbs and Pecans

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Ingredients


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 

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Directions


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.


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