Sunday, December 19, 2010

Easy Rotisserie Pulled Chicken Salad with Tarragon, Green Apples & Cashews

Copyright © 2010

Yield:  5-6 cups of salad
Prep Time:  20 minutes
Cook Time: 0 minutes (it’s ok to cheat on this one!)
Difficulty: Level I

  • 1 Pre-Cooked Rotisserie Chicken – any flavor (found in most grocery premade sections)
  • 1 Green Apple (I prefer Granny Smith)
  • ½ - ¾ Cups Cashew Halves or Pieces
  • 2 ½ Cups Duke’s Light Mayonnaise
  • 3 Tbsp (heaping) Grey Poupon Mustard
  • 2 Tbsp Dried Tarragon
  • 2 Tbsp Dried Sage
  • 2 Tsp Paprika
Let the chicken cool in the refrigerator.  In the meantime, core and cut the apple into 4ths. Dice 3 of the 4 sections and thinly slice the final section (for a garnish).  Place the diced apples in a large mixing bowl, add the cashews and set aside.

In a small bowl, whisk together the mayonnaise, mustard, dried herbs and spices.  Set aside.

Place chicken on a large cutting board and remove the legs and wings (should pull apart easily because it’s so tender).  Next cut the both pieces of breast meat off by running your knife down either side of the bone in the middle of the breasts.  As you guide your knife along the bone, pull it outward gently to separate the breast meat from the bone. Visit for a video demonstration

Roughly shred the white meat by using 2 forks and pulling the meat apart.  This takes a little bit of patience but is totally worth it!  I use small dinner forks and hold them close to the ‘business end’ so they don’t bend.  Place all of the pulled meat into the large mixing bowl with the apples and cashews.

Optional but recommended:  Using your fingers, remove the quality pieces of dark meat from the legs and wings and pull.  This adds a great additional flavor to the dish and is hard to even discern in the finish product.

Finally, add the mayo mixture to the chicken bowl and mix thoroughly with a large spoon.  Place the sliced apple on top and serve.

Chefs Notes:
  • This salad tastes best after having a chance to chill for at least an hour.
  • This dish will stay good for about 4-5 days in a resealable container in the fridge.
  • Don’t be afraid to give the chicken a pretty good workout to break it down and increase the creaminess.
  • Add more mayo if the mixture is too dry but be sure to mix well.
  • Serve this with croissants for an extra special treat

No comments:

Post a Comment

Related Posts with Thumbnails