Candied Pecan Chicken Salad
FACT: (okay, opinion): Chicken salad has been done, redone, overdone and put to bed.
When creating this recipe, I kept adding/removing elements until I finally found one that gave me that ‘wow’ factor I was craving.
*cue candied pecans*
Slow-roasted chicken, candied pecans, salty olives, sweet grapes, fresh herbs, and sea salt will make your brunch, bridal/baby shower,
picnic, date night, holiday, or everyday sensational.
If candied pecans aren’t your jam, begin at Step Five.
Candied Pecan Elements
1/4 CUP LIGHT BROWN SUGAR
1 TABLESPOON PURIFIED WATER
1/4 TEASPOON CEYLON CINNAMON
1/2 TABLESPOON MEXICAN VANILLA EXTRACT
1/4 TEASPOON SEA SALT
1-1/2 CUPS RAW PECAN HALVES
Chicken Salad Elements
1 WHOLE CHICKEN
8 OUNCES CHICKEN BROTH
1/4 CUP SALTED BUTTER, MELTED
1 TABLESPOON SEA SALT
1 TABLESPOON BLACK PEPPER
1 TABLESPOON HERBES DE PROVENCE
3 LEMONS, QUARTERED LONGWAYS
4 SPRIGS FRESH ROSEMARY, OPTIONAL
4 STALKS CELERY, CHOPPED
1/2 CUP CURLY OR FLATLEAF PARSLEY, FINELY CHOPPED
1/2 BUNCH RED, SEEDLESS GRAPES, QUARTERED
1/2 CUP MAYONNAISE OR VEGAN MAYONNAISE
Directions
Preheat the oven to 400°f (204°c).
Line a baking sheet with parchment paper or a silpat sheet.
In a large skillet over medium heat, add brown sugar, water, cinnamon, vanilla, and sea salt; cook until sugar dissolves, about 60-90 seconds.
Add pecans to the skillet and stir to evenly coat.
Pour pecans onto the lined baking sheet and spread into a single layer.
Set pecans aside to cool.
In a medium roasting pan, place whole chicken and pat dry.
Pour melted butter evenly over the chicken.
Season chicken with sea salt, black pepper, and herbes de provence and stuff the cavity with lemons.
Pour chicken broth into the bottom of the pan; sprinke with rosemary.
Roast the chicken for 20 minutes and then reduce the temperature to 350°F and cover with foil.
Roast for an additional hour or until the internal temperature reaches 165°F.
Remove the chicken from the oven and let it sit, covered, for 20-30 minutes.
Place candied pecans onto a cutting board, roughly chop, and place pieces into a large mixing bowl.
Bone the chicken and place both white and dark meat onto a cutting board.
Using a chef’s knife, chop the chicken into smaller pieces and place into the large mixing bowl.
Add celery, parsley, red grapes, pecans, and mayo/vegan mayo; stir well to combine.
Chill for at least 1 hour prior to serving.
You may also add maraschino cherry juice to your honey + syrup + water mixture for the candied pecans.