oftt

Peach and Pecan Chicken Salad

Print Email

chickenpeachsaladRecipe from A Time to Cook – Dishes from My Southern Sideboard
Photography by Helen Norman

This recipe can easily be doubled. Use peaches or apples that are in season and a good-quality mayonnaise – for Southerners, it’s what your mama uses. Grapes make a nice garnish as well.

4 tablespoons butter
1 cup pecan halves
sea salt
6-8 peaches or 6 apples
lemon juice, optional
½ cup good-quality mayonnaise
2 cups cooked chicken, chipped or diced
6-8 sandwich rolls, or bread

Melt butter in a skillet over medium heat and toss pecans in melted butter. If using salted butter, add only a light sprinkling of salt. Toast pecans on the stove until they began to brown, tossing constantly so they don’t burn. Or transfer buttered and salted pecans to a baking sheet and toast in a 300-degree F oven for just a minute or two, watching carefully. If you can smell them, you may have let them go too far! Remove from heat and set aside.

Peel, pit and chip peaches or core and chop apples. If need be, squeeze a bit of fresh lemon juice to keep them from turning brown. The mayo helps with this too.

Combine the chicken, peaches or apples, and pecans in a bowl and then bring it all together with the mayo. Mix well and serve.

Farmer’s Note on Poaching or Sautéing Chicken: Cook 3 to 4 skinless boneless breasts in a quick stock with onions, celery, carrots, garlic, salt, pepper, parsley and chicken bouillon. Or just brown them in butter or oil with salt and pepper. Or, for fine garden flavor, roast the chicken with thyme or your favorite herb. When the chicken has cooled, chip or chop the bird. 

- Recipe courtesy of James T. Farmer III from All Things Farmer

 

restaurant news

Dr. Cabbage Patch
Los Angeles
by Maia Harari

ImageHeadaches are the worst. And if you don't catch them right when they start, they're hard to cure. I've had one for four days. My mom told me to drink lemonade.

Lemonade?

I've taken naps, sat in...

Read more...
Local Events: Santa Monica’s “SM Pier Seafood” Reopens as “The Albright”
Los Angeles
by The Editors

Albright Outdoor-IndoorLongtime Santa Monica Pier staple, SM Pier Seafood, has officially re-launched as The Albright. After 35 years, the family-owned and operated restaurant has passed down from mother to daughter and...

Read more...
Poke Bar Come to Costco
Northern California
by Amy Sherman

pokebar1One of the many things I enjoy eating in Hawaii is poke. It’s a raw fish dish, that generally combines fresh yellowfin tuna, also known as ahi, with local ingredients like seaweed, Hawaiian salt...

Read more...
The Golden State
Los Angeles
by Laraine Newman

believer2010.gifI recently joined Facebook and that is another story for another time, but its relevant to what I’m telling you because I’ve never made a friend this way until recently.

I was reading my favorite...

Read more...