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Apricot Pecan Chicken Salad

Apricot Pecan Chicken Salad Course: Salad Cuisine: American Prep Time: 30 minutes Servings: 8 Calories: 180 kcal Print Ingredients Ingredients: 1 chicken breast tenderized ½ tsp salt ½ tsp ground pepper coarse Aromatics to go in the bag: 1 orange juiced 1/2 lemon zest 1 tbsp fresh parsley chopped coarse 2 sprigs fresh tarragon Salad: ½ cup water 6 apricots dried, cut in quarters ½ cup sweet onion 1 stalk celery cut lengthwise then diced small ½ cup mayonnaise adjust to preference orange zest Fresh Tarragon to taste coarsely chopped (I use three sprigs) Salt to taste about ½ teaspoon ¼ cup pecans toasted then chopped for garnish 12 red seedless grapes cut in quarters (optional) Instructions Bring water to boil in a 2qt saucepan. Dry chicken breast with paper towels and tenderize using a blade tenderizer. Rub chicken with salt and pepper. Place in Stasher Bag with orange juice, lemon zest, chopped parsley, and tarragon. Seal tightly and place in boiling water. Boil for 20 minutes or until cooked through. Remove bag from pot. Chicken should be firm when [...]

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