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Pecan and Poppy Seed Chicken Salad

Pecan and Poppy Seed Chicken Salad

 

 

File Apr 12, 11 28 35 PM (1)

Mama G’s Pecan and Poppy Seed Chicken Salad

Culinary evidence from cookbook sources confirms cooked meat and mayonnaise type salads were popular in America from colonial times to present. European settlers brought these traditions to our shores. Chicken salad – refers to any salad consisting primarily of chicken. From my kitchen to yours.

Ingredients:
2 Tablespoons extra virgin olive oil
2 boneless, skinless chicken breasts, butterflied (room temperature)
2 teaspoons kosher salt
2 teaspoons freshly cracked black pepper
1/2 lemon juiced and zested
1/4 cup mayo
1/2 cup sour cream. Not “light” pretty please
1/2 yellow onion, peeled and medium diced. Uniform cuts matter.
1 teaspoon poppy seeds
2 Tablespoons chopped green onions. More to taste if preferred
3 tablespoons pecans, chopped.
3 Tablespoons flat leaf parsley, chopped

Procedure:
Counter the chicken 20-minutes to remove excess chill, from the refrigerator. Pre-heat a large cast iron skillet to medium-high heat. Add oil to pan pouring around the inside edge of pan. Season chicken with kosher salt and freshly cracked black pepper. Sear for 2 to 3-minutes until golden brown and then flip to the other side, cooking an additional 2 minutes. All stove tops may vary. Remove the chicken from the pan and allow to rest for 5-8 minutes before small dicing. Set aside in a medium sized mixing bowl.
In a separate mixing bowl, mix the remaining ingredients together with a spoon until fully combined. Add sauce to the chicken and fold to combine. Chill in refrigerator for 30-minute prior to serving.
I am excited for you to explore my recipe in your own kitchen. I have taken chicken salad to a new level of flavor.
Yields: 4
Prep Time: 15-minutes
Cook Time: 6-7 minutes
Resting Time: 5- 8 minutes
Total Time: 30 minutes
Difficulty: Easy as apple pie.

 

 

Mama G’s Jolly Good Tips:
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 yield the most perfect chicken salad. With a few simple techniques you are on your way.
1. Pre-heat 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. Kindly butterfly chicken. This will yield thinner pieces and ensure success. Thick pieces will need to be finished off in the oven and, oh my, that’s a whole other set of instructions.
4. If chicken is too plump on one end just give it a good strong tap tap to even the slice. This will unsure 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. Pretty please 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. Allow chicken to rest 5 to 10 minutes prior to slicing. Slice against the grain. “Now you’re cooking.”
“You Don’t Have To Cook Fancy or Complicated Masterpieces, Just Good Food From Fresh Ingredients.” Julia Child
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.”

Helping you be successful in the kitchen.

With, Love, Mama G.

Toodle… Oo

 

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