Cooked meat and mayonnaise type salads were popular in America from colonial times. European settlers brought these traditions to our shores. Chicken salad - is any salad consisting of chicken made with other common ingredients. Like a creamy garlic sauce, sweet onions and whole grain mustard. As well, as citrus and lime. Often, served on a bed of butter lettuce, or with heirloom tomatoes.
Pecan Poppy Seed Chicken Salad
Servings: 1 cup
- Yield: 4 servings
- Prep Time: 15 min
- Cooking Time: 8 min
Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 boneless, skinless chicken breasts, sliced thin or butterflied (room temperature)
- 2 teaspoons sea salt
- 2 teaspoons freshly cracked black pepper
- ½ lemon or lime juiced and zested
- ¼ cup mayo
- ½ cup sour cream. Not "light" pretty please
- ½ yellow onion, peeled and medium diced. Uniform cuts matter. More if desired
- 1 teaspoon poppy seeds
- 2 Tablespoons chopped green onions. More to taste if preferred. Recipe can tolerate double portion
- 3 tablespoons pecans, chopped.
- 3 Tablespoons flat leaf parsley, chopped. Recipe can tolerate double portion
Preparation
- Counter the chicken 20-minutes to remove the cold.
- Pre-heat a large cast iron skillet to medium-high heat.
- Season chicken with sea salt and cracked black pepper.
- Sear for 2 to 3-minutes until chicken is golden, and the edges are white. Don't overcook. Then, flip to the other side, cooking 2 minutes. All stove tops may vary.
- Remove the chicken from the pan. Let it rest for 5-8 minutes before small dicing.
- Slice chicken against the grain. This is key.
- Set aside in a medium sized mixing bowl.
- In a separate mixing bowl, fold the rest of the ingredients together.
- Add sauce to the chicken and fold to combine. Chill in refrigerator for 30-minute before serving.
- Best when enjoyed the first day.
- I am excited for you to explore my recipe in your own kitchen. I have taken chicken salad to a new level of flavor
Recipe Tags
Parsley. One of the world’s most popular herbs. Peppery with a hint of anise when used by itself. Added to chicken salad is divine. Flat-leaf Italian parsley works best for cooking.
Perfectly seared chicken will give you the most perfect chicken salad. With a few simple techniques you are on your way.
How-To
1. Preheat cast-iron, medium, high.
2. Room temperature chicken that has been completely dried with a paper towel. Oh my, this is so important. Wet chicken salad will not keep them running back for seconds.
3. Butterfly a chicken. This will give you thinner and even pieces. Thicker pieces will need to be finished off in the oven and, oh my, that's a whole other set of instructions.
4. If the chicken is too plump on one end just give it a good strong tap tap to even the slice. This will ensure even heating. "Cooked To Perfection"
5. Once edges of chicken become opaque it is time to turn. You have no idea how this tip will help prevent over cooking chicken. You're Welcome!
6. Do not pour hot oil into a cast-iron that has overheated or you will be serving dinner to the fire department. We learn from experience. "Wink"
7. Let the chicken rest 5 to 10 minutes before slicing. Slice against the grain. "Now you’re cooking."
8. Quantities in my recipe are a guide. I will often use an entire bushel of green onion as well as parsley. Recipe also works with a touch more mayonnaise too. Add to your taste, but, increase quantities a bit at a time. Taste as you go. Easy to add, hard to take out.
If you have questions whilst cooking, just message me @ Facebook What’s Cooking? With Mama G. I recall the days past when I had finally mastered cooking proteins. "Done To a Turn."
"You Don't Have To Cook Fancy or Complicated Masterpieces, Just Good Food From Fresh Ingredients." Julia Child
"Happy Food To Eat"
With, Love, Mama G
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