Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



Roasted Chicken Salad

August 11th, 2008 · No Comments

This is a variation on the traditional chicken Waldorf salad in that I have utilized some leftover roasted chicken and it also has pecans and sunflower seeds in place of the usual walnuts that you find in the typical fare. I also add a touch of brown mustard and Worcestershire sauce gives it a rich flavor.

 Ingredients

2

Cups

Roasted dark chicken meat cubed (2 leg quarters)

¼

Cup

Red onion, small diced

1

Cup

Gala red apple, medium diced (1 medium apple)

½

Cup

Celery, medium diced (1 rib)

½

Cup

Pecan halves

1

Tbsp

Sunflower seeds, toasted and salted

1 ½

Tbsp

Brown mustard

¼

Cup

Mayonnaise

½

Tbsp

Worcestershire sauce

½

Tsp

Salt

¼

Tsp

Black pepper

 

Procedure / Steps

 

  1. Remove chicken meat from the bones and cube into medium pieces.
  2. Small dice the onion, and medium dice the apple and celery then combine with the chicken in a medium mixing bowl.
  3. Add the pecan halves and the sunflower seeds and toss well.
  4. Add the brown mustard, mayonnaise and Worcestershire sauce and mix well to incorporate.
  5. Season to taste with the salt and black pepper.

 

Serve on a bed of lettuce, stuffed into a tomato crown or as a sandwich.

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Tags: Recipes · Salads