The Traditional Chicken Salad Luncheon Plate

Holiday Socials. Christmas Dinner. Crispy Oven Roasted New Potatoes By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Holiday EntertainingSpring Entertaining

Southern Socials

The Traditional Chicken Salad Luncheon Plate

When entertaining, planning a seated luncheon takes a little additional thought as opposed to a buffet style gathering where guests can simply help themselves to provisions. In many cases, a blueprint should be created well in advance of how you wish to arrange the party fare. Plate presentation for social gatherings in your home is not all that different than that when dining out. Careful thought should be given to how the food is organized on the plate. Pecan Chicken Salad is a relatively standard party morsel that can be styled a number of lovely ways & the neutral color lends itself to a variety of options that stem directly from seasonal garden produce to enhance the appearance. Learn how to elevate this luncheon favorite with a few of my pointers. 

The Menu

Traditional Socials

Classic luncheon fare never goes out of style. Use this menu for a variety of entertaining receptions including bridal luncheons, birthday celebrations & garden parties.

Pecan Chicken Salad
Cheddar Cheese Wafers
The Party-Punch Ice Ring
Strawberry-Lemonade Champagne Punch
Buttermilk Pound Cake
Lemon Bars

Spring Entertaining-Lemon-Scallion Chicken Salad & Cheese Straw Wafers By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Parties Spring Entertaining Ideas How To Style Pecan Chicken Salad

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.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}

How To Compose The Traditional Chicken Salad Luncheon Plate

Seated gatherings in the home often indicate a smaller guest list. Plan to arrange the luncheon plates 30 minutes before the start time of the party so the mixed baby greens will look their best. Place the plates, uncovered, in the refrigerator so they can be served at a moments notice. Once the main course is complete, serve dessert approximately 30 minutes later. Buttermilk Pound Cake & Lemon Bars accompanied with heirloom silver coffee service are always welcome sweet endings for beautiful celebrations.

Spring Entertaining-Lemon-Scallion Chicken Salad & Cheese Straw Wafers By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Parties Spring Entertaining Ideas How To Style Pecan Chicken Salad

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

The Technique

Begin by selecting an eye-catching lettuce blend filled with rich color & an airy texture. Mixed baby greens are a fine choice & they should serve as a foundation to the Pecan Chicken Salad. They will not only ground it but the lettuces will keep the main course from sliding around the plate once the lunch is served. To portion the chicken salad, a round or oval shaped ice cream disher works well or two spoons can be used to make the quenelles. A cross merchandising approach can bridge many of the foods & beverages offered during the gathering for a cohesive menu. The Cheddar Cheese Wafers that were passed with the beverages also make a delicious accompaniment to the plate. Fan them out for a pleasing look. Fresh berries are also a welcome addition & tie the Strawberry-Lemonade Champagne Punch & The Party-Punch Ice Ring beautifully. Be certain to pick up a few extra pints. Toasted pecan halves mimic those that can be found in the salad so bake several more to use as a garnish.

The Tune
“Calendar Girl” Neil Sedaka

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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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