Herb Roasted Pecan Chicken Salad With Sour Cream Mayonnaise Dres Recipes

CLASSIC CHICKEN SALAD WITH FRESH HERBS

Steps:

• Add the raw chicken breast to the bottom of a large pot.
• Add the salt, peppercorns, smashed garlic cloves, and bay leaves.
• Cover the chicken with cold water.
• Place the lid on the pot, and bring the water to a boil.
• Reduce to a low boil or rapid simmer, and cook for 20-25 minutes or until the internal temperature of the chicken reaches 165F.
• Remove the chicken to a cutting board to cool.
• Chop or shred the chicken.
• Yields 6 cups of cooked chicken. You can skip this altogether and purchase cooked chicken breast instead.
• Chop the onion, celery, scallions, and parsley.
• Combine the yogurt and mayo in the bottom of a large mixing bowl. Add the lemon juice, dijon, celery seed, poppy seeds, and salt, and whisk together to form a dressing.
• Fold in the cooked chicken and the diced onion, celery, scallions and parsley.
• Taste for seasoning.

PECAN CHICKEN SALAD

Steps:

• Place the chicken, eggs, celery, onions, and pecans in a large bowl.
• In a medium bowl, make the dressing by whisking together the relish, mustard, and mayonnaise.
• Add the dressing to the chicken mixture and toss to coat. Add salt and pepper to taste. Cover and refrigerate to allow the flavors to meld for at least an hour. Serve on crackers, sandwiches, etc.

CLASSIC CHICKEN SALAD

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
• Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
• Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
• Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
• Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
• Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
• Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

PECAN CHICKEN SALAD

Steps:

• Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
• Serve immediately or refrigerate for up to 3 days.

DELUXE HONEY PECAN CHICKEN SALAD

Steps:

• 1. Combine seasoned chicken, grapes, celery (if used) and pecans in a large bowl, set aside.
• 2. Mix mayonnaise, sour cream, honey and poppy seeds in a small bowl to blend. Add to chicken mixture.
• 3. Toss well to coat. Serve over lettuce, or with your favorite bread or crackers.
• 4. Note: the original recipe doesn't call for celery. I add it when I want to change the taste up a bit and add a little more crunch. It's equally delicious either way. Another variation is to use dried cranberries in place of the grapes.