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

Copyright © 2010 SomedayGourmet.com

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

Ingredients:

• 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

Instructions:

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 Gourmet.com 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

Tonight's Cooking Class Menu

First Course

Baby Greens Salad with Slow-Roasted Roma Tomatoes, Goat Cheese-Almond "Croutons", Glazed Beets and Cider Vinaigrette.  (Chef's Note: I still don't like beets but goat cheese mixed with fresh herbs rocks!)

Pasta Course

Fresh Pesto Fettuccini with Grilled Summer Vegetables and Fire-Roasted Red Peppers(Chef's note: Don't add too much water to your pasta dough or you'll clog the pasta press.  Should feel "drier than expected")

Main Entrees

Seared Chicken Cutlets and Roasted New Potatoes with a Lemon-Herb Pan Sauce(Chef's note: Make that saute pan screamin' hot for best results.  Plus the chicken will tell you when it's ready to be flipped once it easily moves in the pan using tongs.)

Grilled Flat Iron Steak with Dijon-Port Wine Sauce(Chef's note: 110-125 for rare, 125-140 medium-rare, 140-150 for medium, beyond that you're on your own.  As the sauce takes 30-40 minutes to thicken...patience is virtue.)


.....Let me know which recipes you'd like to see!