Chicken Salad Recipe
Roasted chicken breast tossed in créme fraîche with apples, sun-dried cranberries, currants, celery, and red onion. Served with cranberry-walnut toast and spicy pecans.
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Ingredients
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Chicken Salad
Cranberry-Walnut Toast
Spicy Pecans
Method
Chicken Salad Preparation
- 1
Prepare the Chicken
Shred the roasted chicken breast into bite-sized pieces and place in a large mixing bowl.
- 2
- 3
Refrigerate
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Cranberry-Walnut Toast Preparation
- 4
Toast the Bread
Preheat the oven to 350°F (175°C). Place the sourdough slices on a baking sheet and toast in the oven for about 10 minutes, or until lightly golden.
- 5
Spread the Cranberry Preserves
Remove the toasted bread from the oven and spread a generous layer of cranberry preserves on each slice.
- 6
Top with Walnuts
Sprinkle the chopped walnuts over the cranberry preserves on each slice of bread.
Spicy Pecans Preparation
- 7
Prepare the Pecans
In a bowl, combine the pecans, cayenne pepper, brown sugar, olive oil, and salt. Mix until the pecans are well coated.
- 8
Bake the Pecans
Spread the coated pecans on a baking sheet and bake in the preheated oven at 350°F (175°C) for 10-12 minutes, stirring halfway through, until they are toasted and fragrant.
- 9
Cool
Remove from the oven and let them cool before serving.