Pecan and Poppy Seed Chicken Salad
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.
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
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.
Prep Time: 15-minutes
Cook Time: 6-7 minutes
Resting Time: 5- 8 minutes
Total Time: 30 minutes
Difficulty: Easy as apple pie.
Helping you be successful in the kitchen.
With, Love, Mama G.