Tuesday, June 19 2012, 05:51 PM MDT
Cherry Chicken Salad
As Aired On June 19, 2012
Recipe Courtesy Chef Bryan Woolley
3 chicken breasts, poached
1 cup chopped celery
1/2 cup diced onion
1 cup pitted, chopped bing cherries
1 cup chopped pecans, toasted
1/2 cup mayonnaise
Salt and pepper to taste
1.) Place the chicken breasts into a large pot and cover with cold water. To the water add one sliced lemon, one small sliced onion and a couple of bay leaves. Bring the water to a simmer and cook the chicken until thoroughly cooked through. Remove from the poaching liquid, cool and chop for the salad.
2.) To make the salad, combine the prepared chicken, celery, onion, cherries, and pecans in a large bowl. Stir in enough mayonnaise to lightly coat the salad ingredients. Salt and pepper to taste. Cover and refrigerate for 1 hour.
3.) Serve the cherry chicken salad on croissants or your favorite bread with a wonderful side salad. Enjoy!
(Copyright 2012 Sinclair Broadcasting Group.)