Rosemary Chicken Salad

Breakfast & Brunch, Salads, Mains | Cooking for One or Two, Holiday |

SERVES about 8 cups - START TO FINISH: 30 minutes cooking time, 10 minutes prep, 2 hours refrigeration time
Recipe Scoop Rosemary Chicken Salad

Cooking Notes

* Remaining strained broth can be frozen for future use in soups or stews for up to 3 months.

Rosemary Chicken Salad

3 medium sprigs fresh rosemary
3  to 3 ½ pounds boneless, skinless chicken breasts
1 large onion, quartered
1 cup reduced fat mayonnaise
½ cup sour cream
1/3 cup to ½ cup reserved broth*
1 cup chopped pecans
1 ½ cup sliced seedless red grapes
1 teaspoon salt
1/2 teaspoon ground black pepper

1. In a large pot, layer rosemary, chicken and onion. Cover with water and place over high heat. Bring to a boil, cover pot and reduce heat to low. Cook for 20 minutes then remove from heat. Chicken can sit for up to 2 hours or you can proceed with the recipe.
2.  When chicken has cooled enough to handle, lift the chicken and onion out of the broth with a slotted spoon (leave broth and rosemary in pot*) and process in a food processor until well shredded. (Depending on your food processor size, you may need to do this in batches.)
3. In small bowl, combine mayonnaise, sour cream and 1/3 cup of broth with salt and pepper. Whisk well. Set aside.
4. In large serving bowl, toss together chicken, onion, pecans and grapes to mix well. Add dressing and stir to combine. Add up to 2 more tablespoons of broth to adjust texture if necessary. Chill for two hours or for up to 3 days covered and refrigerated.

Rosemary Chicken Salad

Approximate Values Per ½ cup: 289 calories , 17 g fat (3g saturated), 83 mg cholesterol, 25 g protein, 6 g carbohydrates, 1 g dietary fiber, 329 mg sodium

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