Candied Pecan Chicken Salad
Fact (okay, opinion): chicken salad has been done, redone, overdone and put to bed. When creating this recipe, I kept adding + removing elements until I finally found one that gave me that ‘wow’ factor I was craving. *cue candied pecans*
Slow-roasted chicken, candied pecans, salty olives, sweet grapes, fresh herbs, and sea salt will make your brunch, bridal/baby shower, picnic, date night, holiday, or everyday sensational.
If candied pecans aren’t your jam, begin at step five.
Candied Pecan Essentials
2 C Pecan Halves
3 T Raw Organic Honey
3 T Real Maple Syrup
3 T Water
Chicken Salad Essentials
1 Large Fryer Chicken
2 T Extra-Virgin Olive Oil
1/4 C Salted Butter
2 Tsp Garlic Salt
1 Tsp Black Pepper
1/2 C Water
1-2 C Vegenaise or Light Mayo
1 C Green Olives
1/4 C Green Olive Juice
1 C Candied Pecans, finely chopped
2 C Red Grapes, quartered
1 Bunch Fresh Parsley, Finely Chopped
2 Lemons
Sea Salt & Pepper to taste
Directions
Preheat oven to 350° Fahrenheit.
In a small saucepan, combine water, honey and syrup; bring to a boil and add pecans to saucepan.
Cook pecans, stirring frequently, for 5 minutes until the liquid has turned thicker and pecans are well coated; remove from heat.
On a parchment-lined baking sheet, spread pecans in a single layer and bake for 3 - 5 minutes or until sugar hardens; set aside to cool and chop.
Place chicken in roasting pan or casserole dish with cooking rack and pat dry with a paper towel; add olive oil to chicken and spread to coat evenly using hands or silicone basting brush.
Season chicken with garlic salt and pepper.
Slice butter into four tabs and tuck one tab behind each wing and drum.
Slice one lemon and place lemon slices inside chicken cavity and next to tabs of butter.
Pour water into bottom of pan or dish; evaporating water mixed with chicken droppings is optimal for moist chicken + prevents burning.
Roast chicken for one hour, cover with foil, and bake for an additional two hours, basting after hour two; internal temperature should reach 165° Fahrenheit.
Once cooled, bone the chicken and chop into bite-sized chunks. Remember to flip the chicken over and bone the backside, as well as save the bones in a separate bowl for making broth. Simply boil them with vegetable scraps, strain, and freeze! Homemade broth is the best.
In a large mixing bowl, combine chopped chicken, candied pecans, green olives, red grapes, parsley, vegenaise, olive juice, the juice of one lemon, sea salt & pepper to taste; mix well.
Cover with plastic wrap, chill, and serve over whole romaine leaves or toasted bread.
You may also add maraschino cherry juice to your honey + syrup + water mixture for the candied pecans.