North County Outlook - Community newspaper serving Marysville, Arlington, Tulalip, Smokey Point, Lakewood

Toasted Hazelnut Chicken Salad

 

November 1, 2017 | View PDF

Courtesy Photo

Chef John Ponticelli's Toasted Hazelnut Chicken Salad.

As the garde manger chef at Tulalip Resort Casino, I like to use local, seasonal foods. Each month our featured dishes include new ingredients from around the area, and this month it's, hazelnuts. I decided to create a Toasted Hazelnut Chicken Salad - it's a refreshing option!

This salad can be served several different ways: on a bed of your favorite field greens, as a slider on a fresh brioche roll, or as a grilled sandwich on marbled rye. This salad is simple and can be prepared in advance.

Serves 6

Ingredients

4 ounces hazelnuts, lightly chopped

4 6 ounce chicken breasts, medium diced (24 ounces )*

1 cup mayonnaise

4 ounces celery, diced

8 ounces red grapes, cut in half

2 ounces dried cranberries

1 teaspoon black pepper

1 teaspoon fresh garlic, chopped

Salt to taste

Preparation

Preheat oven to 350 degrees F

Season chicken with salt and pepper. Place seasoned chicken on a sheet pan and bake for 15 minutes or until done. Let rest and refrigerate.

Dice chicken breast into medium size pieces and place into a large mixing bowl. Making sure to keep it cold.

Place the whole (deshelled) hazelnuts on a sheet pan and bake in the oven for 8 minutes at 350 degrees F. Pull from oven and let cool. Once cooled, lightly chop hazelnuts and reserve until ready to mix salad.

Dice celery, cut red seedless grapes in half, add cranberries, mayonnaise, pepper, and garlic to the bowl of diced chicken. Blend all ingredients together. Finish by adding the hazelnuts. Refrigerate until ready to serve.

Enjoy!

*Chef Hack

Even though this is a simple recipe, I have a short cut to save time. When going to the market to purchase ingredients that may be needed for the salad, I would suggest purchasing a whole fully cooked chicken (totaling 24 ounces in usable light and dark chicken meat), then all that's need is to cut the chicken breast off the bone and dice. Followed by removing the chicken thigh meat. Pick the chicken off the bone and chop the thigh meat to a similar size as the diced chicken breast. The remaining chicken can be used for another meal or to make chicken stock or soup.

 

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