I love chicken salad.
And my favorite chicken happens to be my late father’s special parmesan chicken-salad recipe. He gave this recipe to a little cafe in Prestonsburg, KY and it turned out to be very popular. There are several different ways to get the actual chicken part of it. You can use a whole rotisserie chicken or you can saute or grille three boneless, skinless chicken breasts, or you can boil three boneless, skinless chicken breasts. All three make for delicious chicken salad (though sautéing in oil seems to make it pretty greasy). I like to serve it up on a nice, freshly baked crescent roll (from a local bakery) with a crisp piece of romaine lettuce.
Mark’s Parmesan-Chicken Salad
1 rotisserie chicken
1 tsp. salt
1/2 tsp. pepper
3/4 cup freshly grated parmesan cheese (or parmesan shavings)
1/2 cup chopped pecans, toasted
1/2 cup chopped celery
1/3 cup chopped green onion
3/4 cup mayonnaise
2 Tbsp. spicy brown mustard
1 garlic clove, pressed (or 1 tsp. minced garlic)
1. Preheat oven to 350 degrees. Chop pecans. Place on a baking sheet and toast in the oven for about 8 to 10 minutes or until fragrant and lightly browned. Set aside.
2. Peel the chicken off the bone and chop into bite-sized pieces. Place in a bowl.
3. Chop the green onions and celery, and place in the bowl with the chicken, pecans, and parmesan.
4. Mix the mayo, mustard, salt, pepper, and garlic in a seperate bowl. Pour over the chicken and other ingredients and mix until evenly covered. Serve right away or refrigerate until ready to serve.
#recipe #chickensalad #chicken
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