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Chicken Salad With Pecans

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  Water 6 1⁄2 Cup (104 tbs)
  Boneless skinless chicken breasts 1 Pound
  Chopped pecans/Walnuts 1⁄2 Cup (8 tbs)
  Spaetzle/Orzo 1 3⁄4 Cup (28 tbs)
  Frozen green beans 9 Ounce, unthawed (1 Package)
  Sweet red pepper 1 Large, cored, seeded, and coarsely chopped
  Sesame oil 3 Tablespoon
  Vegetable oil 3 Tablespoon
  White wine vinegar/White vinegar 2 Tablespoon
  Orange juice 1 Tablespoon
  Ground sage 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Sugar 1 Pinch

Preheat the oven to 350° F.
Pour 6 cups of the water into a large saucepan and bring to a simmer over moderate heat.
Add the chicken and bring to a boil.
Adjust the heat so that the water bubbles gently, cover, and cook the chicken for 8 to 10 minutes or until no longer pink on the inside.
Meanwhile, spread the pecans in a pie pan.
Place, uncovered, in the oven, and toast until lightly browned 8 to 10 minutes.
Set aside.
When the chicken is done, transfer to a cutting board and let cool.
Meanwhile, return the water to a boil over high heat.
Add the spaetzle, reduce the heat to low, and simmer, uncovered, for 10 minutes or until tender.
Using a slotted spoon, transfer to a large bowl; set aside.
Add the remaining 1/2 cup water and the beans to the water in the saucepan and bring to a boil over high heat.
Adjust the heat so that the water bubbles gently, cover, and cook until the beans are crisp-tender 3 to 5 minutes.
Drain and add to the bowl with the spaetzle.
Dice the chicken and add to the bowl along with the pecans and red pepper.
For the dressing: In a small bowl, whisk the sesame and vegetable oils with the vinegar, orange juice, sage, salt, black pepper, and sugar until smooth.
Pour evenly over the chicken mixture and toss well.

Recipe Summary

Difficulty Level: 
Side Dish

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Chicken Salad With Pecans Recipe