{"id":71,"date":"2008-08-11T08:45:46","date_gmt":"2008-08-11T12:45:46","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=71"},"modified":"2010-03-15T13:57:58","modified_gmt":"2010-03-15T17:57:58","slug":"roasted-chicken-salad","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/roasted-chicken-salad\/","title":{"rendered":"Roasted Chicken Salad"},"content":{"rendered":"

\"\"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.<\/p>\n

\u00a0Ingredients<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

2<\/p>\n<\/td>\n

\n

Cups<\/p>\n<\/td>\n

\n

Roasted dark chicken meat cubed (2 leg quarters)<\/p>\n<\/td>\n<\/tr>\n

\n

\u00bc<\/p>\n<\/td>\n

\n

Cup<\/p>\n<\/td>\n

\n

Red onion, small diced<\/p>\n<\/td>\n<\/tr>\n

\n

1<\/p>\n<\/td>\n

\n

Cup<\/p>\n<\/td>\n

\n

Gala red apple, medium diced (1 medium apple)<\/p>\n<\/td>\n<\/tr>\n

\n

\u00bd<\/p>\n<\/td>\n

\n

Cup<\/p>\n<\/td>\n

\n

Celery, medium diced (1 rib)<\/p>\n<\/td>\n<\/tr>\n

\n

\u00bd<\/p>\n<\/td>\n

\n

Cup<\/p>\n<\/td>\n

\n

Pecan halves<\/p>\n<\/td>\n<\/tr>\n

\n

1<\/p>\n<\/td>\n

\n

Tbsp<\/p>\n<\/td>\n

\n

Sunflower seeds, toasted and salted<\/p>\n<\/td>\n<\/tr>\n

\n

1 \u00bd<\/p>\n<\/td>\n

\n

Tbsp<\/p>\n<\/td>\n

\n

Brown mustard<\/p>\n<\/td>\n<\/tr>\n

\n

\u00bc<\/p>\n<\/td>\n

\n

Cup<\/p>\n<\/td>\n

\n

Mayonnaise<\/p>\n<\/td>\n<\/tr>\n

\n

\u00bd<\/p>\n<\/td>\n

\n

Tbsp<\/p>\n<\/td>\n

\n

Worcestershire sauce<\/p>\n<\/td>\n<\/tr>\n

\n

\u00bd<\/p>\n<\/td>\n

\n

Tsp<\/p>\n<\/td>\n

\n

Salt<\/p>\n<\/td>\n<\/tr>\n

\n

\u00bc<\/p>\n<\/td>\n

\n

Tsp<\/p>\n<\/td>\n

\n

Black pepper<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/p>\n

Procedure \/ Steps<\/p>\n

\u00a0<\/p>\n

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

    \u00a0<\/p>\n

    Serve on a bed of lettuce, stuffed into a tomato crown or as a sandwich.<\/p>\n","protected":false},"excerpt":{"rendered":"

    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. <\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[11,60],"tags":[105,98,2049],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t