I have a confession to make. I don’t like chicken breast. I especially dislike the boneless, skinless kind. Scandalous, I know, but despite its popularity in our culinary culture, I’ve just never taken to it. I know chicken breast is a healthier, low-fat option, but I don’t really care. It is ubiquitous and boring and blah! Oh sure, I’ve choked it down many times at numerous weddings, dinner parties and banquets, but usually only in order to be polite, or because I was very, very hungry. Even then, it had to disguised by some kind of tasty sauce or hidden in a bowl of pasta. There is only one way that I can honestly say that I actually enjoy eating chicken breast, and that is in a fruity, nutty, mayonnaise-laden chicken salad.
One thing I do love, however, is homemade chicken stock. And for that, you need the whole chicken, breast and all. I’ll often save the breasts to make chicken salad for lunches and an occasional quick weeknight dinner. Since the breast meat doesn’t have a lot of flavor on its own (in my opinion), you can add almost anything to a chicken salad and come out with a very successful dish.
One of my favorites is this Fruity Nutty Chicken Salad, which is filled with herbs, fresh and dried fruits, nuts and of course, a creamy mayonnaise-based dressing. You can use any combination of fruits and nuts that you like and it always turns out great. You can also adjust the quantities to your heart’s content. Here, I've used grapes, pineapple, dried cherries, pecans and walnuts. But, this salad really rocks with dried apricots, mango, apples, mandarin oranges and almonds as well. Whatever floats your boat is fine. I would recommend that you do use fresh tarragon, if you can find some. It gives the salad a lovely pop of anise flavor. Though, you can substitute some fresh parsley, dill or cilantro and it is still delicious.
I like to serve this salad in big, juicy, hollowed out tomato, pineapple boat or avocado half. It makes the beginnings of a darn good sandwich too!
So tell me, how many of you REALLY like chicken breast? Come on and spill. You can be totally honest. And if you do like chicken breast, what is your favorite way to eat it? You never know. Though I doubt it, one of you might actually convert me!
Fruity Nutty Chicken Salad
Ingredients:
4 split (2 whole) bone-in chicken breasts, cooked (boiled, poached or roasted) and cooled
1 cup chopped pecans
1 cup chopped walnuts
1 cup mayonnaise
1/2 cup sour cream
1-2 tablespoons champagne or white wine vinegar
2 tablespoons chopped fresh tarragon leaves
Salt and pepper to taste
1 cup fresh red or green grapes, halved
1 cup dried cherries
1/2 cup diced pineapple
1/2 cup diced red onion
Directions:
Remove chicken meat from bones and dice into 1/2-inch to 3/4-inch chunks. Set aside in a large bowl.
Place the pecans and walnuts (or whatever nuts you’re using) on a baking sheet and toast in a 350 deg. F. degree oven for about 7 to 8 minutes until slightly golden. Set aside to cool. (You can skip this step and just use the nuts as is, but toasting gives them a nice, rich flavor.)
For the dressing, mix the mayonnaise, sour cream, vinegar, tarragon together in a small bowl. Taste, and add salt and pepper accordingly.
Add the nuts, fruits and onion to the chicken. Pour the dressing over the chicken mixture and toss well.
Serve it any way you want to.
Serves 8.
Enjoy!
