Peachy Pecan Chicken Salad2013-08-22
- Servings : 4
- Prep Time : 0m
- Cook Time : 20m
- Ready In : 20m
A chicken salad with toasted pecans, peaches, cucumbers, carrots, red onion, grapes and some fresh herbs from the garden all mixed together with a dijon mayonnaise. I then topped it with a smattering of fresh from the farmers market blackberries.
- For the dijon mayo: 1 Egg yolk, room temperature
- 1 tsp dijon Mustard
- 1 tbsp Lemon juice
- Dash of salt and pepper
- 1/4 cup olive oil
- 1/4 cup coconut oil, melted
- For the salad: 1 cup pecans
- 2 cups cold, shredded chicken
- 2 peaches, diced
- 1 medium cucumber, diced
- 2 medium carrots, shredded
- 1 small red onion, diced
- 1 cup grapes, halved
- 1 tbsp fresh mint, chopped
- 1 tbsp fresh basil, chopped
For the dijon mayo: Add egg yolk, mustard, lemon juice, salt and pepper to a blender. Blend on low until well combined.
Very slowly add the olive oil in a steady stream while still blending on a low setting. Start just drop by drop adding the oil and as you go you can start pouring faster as it emulsifies.
Once the olive oil as been added, the mayonnaise should be a thick consistency. Add the coconut oil, while still blending on a low setting. You can pour the coconut oil in more quickly.
Continue blending until all of the oil has been combined and you have a nice, thick mayonnaise.
For the salad: Preheat oven to 350F.
Spread pecans evenly over a baking sheet. Toast in oven for five minutes. Remove from oven and let cool while you assemble the remaining ingredients and make the mayonnaise.
Add chicken, peaches, cucumber, carrots, red onion, grapes and herbs to a large bowl.
Stir in mayonnaise until everything is evenly coated.
Top with fresh blackberries and serve over your choice of greens.
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