Holiday Chicken Salad
Pulled chicken, with pomegranates, rosemary, and pecans make a very festive chicken salad made with Rotisserie chicken.
Servings: 6 Servings
Ingredients
- 1 pound white meat chicken Pulled from rotisserie chicken or poached
- 1/2 cup diced celery
- 1 cup mayonnaise Better Body Foods
- 2 tablespoons pomegranate arils
- 1/2 cup pecans chopped
- 1 small gala apple with skin diced
- 1 tablespoon parsley chopped
- 1/2 teaspoon sea salt or to taste
- 1/2 teaspoon black pepper to taste or to taste
- 1 teaspoon fresh rosemary, finely chopped or more to taste
- 1 tablespoon honey optinal
Instructions
- Pull chicken off bone. Don't use any skin. I find using a food processor makes the texture I like for chicken salad.
- Add diced celery, diced apple to chicken.
- Add mayonnaise according to need. I used quite a bit. Add optional honey if desired. It does add an extra something.
- Toasting pecans is optional. No more than 3 minutes. Chop somewhere between fine and course, keeping in mind how that will be for eating. Add in, but save some for topping.
- Season with salt and pepper.
- Add in rosemary and parsley, but also save a little for the top.
Prepare Pomegranate
- Score the six ridges of a pomegranate.
- Break open over a bowl of cold water. The pomegranate arils will sink to bottom.
- Add two tablespoons of arils, and save a little for the top.
Poached Chicken Breasts Option
- Add about 2 inches cold water over the chicken breasts and bring to boil. Once the water is boiling, skim off the scum off the top, and turn down the heat. Take out of the water as soon as the chicken reaches 165 degrees F. in the middle. Cool completely before making the chicken salad.