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 Bing Cherry Chicken Salad with Toasted Pecans

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PostSubject: Bing Cherry Chicken Salad with Toasted Pecans   July 31st 2012, 8:26 pm





Bing Cherry Chicken Salad with Toasted Pecans
I am partial to chicken salads that contain some fruit.With each bite, you get the savory taste of
the chicken with a burst of juicy, cool fruit. Toasted nuts add crunch as well as a savory punch.

Poached Chicken
11/4 pounds skinless, boneless chicken breasts
1 rib celery, cut in half
1/2 onion, peeled
1 slice lemon
1 bay leaf
1 teaspoon kosher salt

Salad
1 cup pecan halves, toasted
Poached chicken (from recipe), cut into bite-size pieces
1/2 cup diced Vidalia onion
1 rib celery, diced small
1/2 pound fresh cherries, pitted
3/4 cup mayonnaise
Kosher salt and freshly ground black pepper, to taste


■ For the poached chicken: Place the chicken
in a 4 to 6-quart pot. Add enough cold water
to cover the chicken by 1 inch. Add the celery,
onion, lemon slice, bay leaf, and salt. Bring to
a boil over medium-high heat. Reduce the
heat to medium and simmer for 20 to 25
minutes, or until the chicken is cooked
through. Using tongs or a slotted spoon,
remove the chicken from the pot. Cool
completely and chop before making the salad.

■ For the salad: Preheat the oven to 350
degrees. Line a baking sheet with foil or
parchment paper. Place the pecans in a single
layer on the baking sheet. Bake for 5 to 7
minutes, removing once to stir, until fragrant
and toasted. Watch carefully to avoid burning.

■ In a medium mixing bowl place the
chicken, onion, celery, cherries, and pecans.
Add the mayonnaise and gently stir so that all
the contents are lightly covered in
mayonnaise. Season with salt and pepper.
Refrigerate for at least 1 hour before serving.

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