Cooking Voyage a la Chicken Salad

So while packing up everything to move to my new place awhile back I was puttering around the internet looking for recipes to try out and lo and behold, I find one for a chicken salad that with a few small adjustments is a very close approximation of the inner working of a truly tasty wrap my Dad and I would always get from our favorite hometown restaurant before it closed down.

Taking a break from the usual post-move puttering I randomly decided to try the recipe out this morning and BAM! It’s tasty as all get out and I suddenly have the perfect something to bring to a family get together next weekend.

And then while typing it up so I didn’t forget how I made it (because I totally would) I decide to just go ahead and post it since it’s a nice summery kind of dish.

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Craisin Walnut & Rosemary Chicken Salad

  • 4 boneless/skinless chicken breasts
  • 3 – 4 sprigs of rosemary
  • 1 whole onion quartered (for boiling)
  • 1/2 cup onion finely chopped
  • 1 stems of celery roughly chopped (for boiling)
  • 2 – 3 stems of celery finely chopped
  • 1/2 cup walnuts roughly chopped
  • 1/2 of a 6-ounce bag of craisins
  • salt and ground pepper to taste
  • mayonnaise to your preferred salad consistency

In a large pot (or many smaller ones in my case) add chicken, rosemary, and halved onions making sure there’s enough water to completely cover the poultry.

Next bring the water to a boil and then immediately lowering the heat to a simmer for the rest of the cook time. Note: since you’re moist cooking the chicken you have to check for pinkness and the internal temp with a thermometer (165 -180°) to see if it’s done. This method takes awhile (especially when you have no idea what you’re doing, like me) but it works and it’s better then getting salmanxlma.

Give your chicken a quick ice bath to stop the cooking process once the internal temp is right and the chicken has gone from pink to white all the way through and stash them in the fridge till they are cool enough to work with.

Now cut or tear your chicken into bite sized pieces and place the lot in whatever container you’ll be mixing the final salad in. Another hint: if the bowl you’re piling your chicken bits in seems a bit full by the time you’re done with this step, get out a larger one. Otherwise while mixing you’ll get food everywhere in creation and believe you me, stepping on mayo cover food bits is not fun.

Chop and add the diced onion, celery, walnuts, crasiens and season with salt and pepper to taste before while mixing everything to together. Now stir in your mayo a little bit at a time till you reach your desired salad consistency and voila, you’re done.

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Tasty on a sandwich, in a warp, or even just on its own just make sure you set some aside for yourself if you’re feeding anyone else because this stuff flies off the table.

All the hearts ♥

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