Sonoma Chicken Salad
with Pecans, Grapes, and Garlic Croutons- Gluten
- Orge
- Oeuf
- Moutarde
- Sulfites
- Arachides
The key to a great chicken salad is balance. Our Sonoma chicken salad uses grapes for sweetness, pecans and celery for crunch, and a creamy chive dressing to bring it all together. The best part? Hands down, it’s those homemade croutons. Think miniature garlic bread. Oh yes.
Ingrédients
113 g
Raisins rouges
2 gousse(s)
Ail
1 pièce(s)
Demi-baguette
(Contient: Gluten, Orge)
7 g
Ciboulette
340 g
Poitrines de poulet
2 cs
Mayonnaise
(Contient: Oeuf, Moutarde)
1 cc
Miel
½ pièce(s)
Vinaigre de vin rouge
(Contient: Sulfites)
28 g
Pacanes
(Contient: Arachides)
1 pièce(s)
Céleri, haché
113 g
Mélange printanier
Pas inclus dans votre livraison
pièce(s)
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
Instructions
Prep: Preheat oven to 400°F. Wash and dry all produce. Finely chop the chives. Cut the baguette into 3⁄4-inch cubes. Mince the garlic. Coarsely chop the pecans. Halve the grapes.
Make the garlic croutons: Toss the baguette cubes on a parchment-lined baking sheet with a drizzle of oil, garlic, and a pinch of salt and pepper. Bake in the oven to toast for 5-6 minutes, stirring, until golden brown and crispy. Transfer the croutons from the baking sheet in the oven to a medium bowl.
Cook the chicken: Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the pan and cook 3-4 minutes per side, until golden brown. Place the chicken on the same baking sheet. Bake chicken for 6-8 minutes, until cooked through (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Set chicken aside to cool slightly, then cut into 1⁄2-inch cubes.
Make the dressing: In a large bowl, combine red wine vinegar and honey (DO: Measure for both) with chives, mayonnaise and a drizzle of oil.
Toss the diced chicken into the dressing along with the grapes, celery, mixed greens and pecans. Season with salt and pepper.
Finish and serve: Plate the salad, then top with croutons and enjoy! BBQ TIP: Instead of pan-frying, grill chicken on medium heat, with lid closed, 6 to 8 min per side, until cooked to temperature above.
