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Chicken Salad with Walnuts is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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3 cups chicken stock or canned broth
3 whole un-skinned chicken breasts, boned
1 cup walnut halves and pieces
3 tablespoons light soy sauce
2 1/2 cups cooked long grain rice, room temperature
1/4 cup corn or peanut oil
2 tablespoons vegetable oil
2 tablespoons oriental rice vinegar
Grated peel of 1 lemon
1 tablespoon freshly grated ginger
Lettuce leaves
Seeded red grapes or mandarin orange slices (for garnish)
Bring chicken stock to a boil in a medium saucepan. Add chicken, reduce heat and simmer gently until chicken is tender about 10 to 15 minutes. Transfer chicken to work surface; discard skin. Chop chicken into bite size pieces. Transfer to large bowl. Preheat oven to 400 degrees. Line baking sheet with foil. Combine nuts and soy sauce in a small bowl and toss to coat well. Arrange in a single layer on prepared sheet. Bake until crisp, turning once, about 7 or 8 minutes. Reserve 1/4 cup nuts for garnish. Add remainder to chicken. Blend in rice and toss lightly. Combine corn or peanut oil, vegetable oil, rice vinegar and lemon peel in small jar and shake to blend well. Just before serving, sprinkle ginger over chicken mixture and toss well. Add dressing and toss gently. Spoon salad onto lettuce lined plates. Top with walnut halves and garnish with grapes and/or mandarin orange slices. Serves 6.
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