Sonoma Chicken Salad
with Pecans, Grapes, and Garlic Croutons
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
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.
