Cooking Classics: Pecan Chicken Salad

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The Technique

Pecan Chicken Salad 

Our grandmothers made it best. Chicken salad holds a special place in southern born hearts conjuring a particular recipe prepared by someone very dear to them. Highly popular in the spring, the iconic dish proves to be both comforting & versatile. There are many varieties to try & love, each suiting a specific occasion for which to enjoy them. A traditional spread of minced chicken, grated eggs, finely chopped onion & sweet pickle relish gently bound with mayonnaise still remains to be a personal lunchtime favorite– sandwiched between a few unassuming bread slices & cut on the diagonal with a butter knife just as my grandmother would have done, of course.

Over the years, southerners have become quite creative in transforming this lunch counter classic into something a bit more interesting, a tad more polished. Generously filled with chunks of chicken, toasted nuts, seasonal fruit, fresh herbs & exciting spice combinations, we’ve stuffed it in croissants, rolled it in tortillas & mound it high in flaky pâte brisée tartlet shells. Learn how to make a classic well worth your attention.

Cooking Classics. Pecan Chicken Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials How To Make Chicken Salad Digital Culinary Photo Journalist Editorial Director TV Cooking Personality Game Day Entertaining Modern Southern Socials & Parties Southern Recipes Southern Hostess

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickPecan Chicken Salad 
makes 8 servings

2 1/2 lbs boneless, skinless chicken breasts
1 3/4 tsp kosher salt, divided
1/3 cup loosely packed fresh parsley leaves
3/4 cup mayonnaise
1 Tbsp Dijon mustard
3 Tbsp lemon juice
6 small scallions, sliced
1/4 tsp freshly ground pepper
3/4 cup chopped toasted pecans

Bring the chicken & 1 teaspoon of the salt to a boil over Medium-High heat. Cook 15 to 20 minutes or until cooked through. Drain & cool 15 minutes. Pulse the cooked chicken & the parsley in the food processor several times or until coarsely shredded. Transfer to a large bowl. Stir together the mayonnaise, the Dijon, the lemon juice, the scallions, the remaining 3/4 teaspoon salt & the pepper in a medium bowl. Fold the dressing mixture into the chicken mixture & blend just until combined. Stir in the pecans. Season with additional salt & pepper, if desired.

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Chicken salad has remained as relavent & contemporary a dish as they come with each passing decade. This version is versatile enough to use when entertaining or to have available for weekday lunches. Accompany with a selection of distinctive crackers, serve over crisp lettuce leaves or sandwich between homemade Farmhouse White Bread.

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The Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Cooking Classics. Pecan Chicken Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials How To Make Chicken Salad Digital Culinary Photo Journalist Editorial Director TV Cooking Personality Game Day Entertaining Modern Southern Socials & Parties Southern Recipes Southern HostessNo. 1

The first step when making chicken salad is to prepare a flavorful dressing that will season the batch well. Trim scallions before using them in recipe applications by cutting the tips & the ends away, then thinly cut them. Use a lemon press to squeeze every bit of the juice from citrus & pour it through a fine wire mesh strainer to catch any unwanted pulp or seeds. Look to The Basics: Lemons for more information, if desired. 

Cooking Classics. Pecan Chicken Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials How To Make Chicken Salad Digital Culinary Photo Journalist Editorial Director TV Cooking Personality Game Day Entertaining Modern Southern Socials & Parties Southern Recipes Southern Hostess1a

Start by using a large enough bowl that will allow ample room to blend the ingredients efficiently. Stir together the mayonnaise, the Dijon, the lemon juice, the scallions, 3/4 teaspoon salt & the pepper.

Cooking Classics. Pecan Chicken Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials How To Make Chicken Salad Digital Culinary Photo Journalist Editorial Director TV Cooking Personality Game Day Entertaining Modern Southern Socials & Parties Southern Recipes Southern Hostess1b

Once blended, the dressing should be thick enough to coat a spoon.

Cooking Classics. Pecan Chicken Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials How To Make Chicken Salad Digital Culinary Photo Journalist Editorial Director TV Cooking Personality Game Day Entertaining Modern Southern Socials & Parties Southern Recipes Southern HostessNo. 2

The chicken will need to be cooked & cooled before chopping it in a food processor. This will give the salad a good consistency throughout & a quick solution when making a large batch of chicken salad for a crowd as opposed to completing the task with a knife.

Bring the chicken & 1 teaspoon of the salt to a boil over Medium-High heat. Cook 15 to 20 minutes or until cooked through. Drain & cool 15 minutes. Pulse the cooked chicken & the parsley in the food processor several times or until coarsely shredded. Transfer to a large bowl. 

Cooking Classics. Pecan Chicken Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials How To Make Chicken Salad Digital Culinary Photo Journalist Editorial Director TV Cooking Personality Game Day Entertaining Modern Southern Socials & Parties Southern Recipes Southern Hostess2a

Fold the dressing mixture into the chicken mixture & blend just until combined. 

Cooking Classics. Pecan Chicken Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials How To Make Chicken Salad Digital Culinary Photo Journalist Editorial Director TV Cooking Personality Game Day Entertaining Modern Southern Socials & Parties Southern Recipes Southern Hostess2b

Pecans add texture & crunch to the chicken salad as well as rich, toasty flavor. Bake the pecans at 350 degrees for 6 minutes & allow them to cool completely. Coarsely chop the nuts before adding them to the mixture. Look to The Basics: Pecans for more information, if desired. 

Stir in the pecans. Season with additional salt & pepper, if desired.

The Tune
“Remember When” The Platters

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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