Chicken Salad with Walnuts and Raisins

Ingredients:


1/2 c. raisins

1 1/2 TBS. red wine vinegar

1/3 c. white sugar

1 1/2 to 2 c. walnuts

1 1/2 lb. raw, boneless, skinless chicken breast (or use 2 c. leftover chicken)

1 c. mayo

1/2 tsp. salt

1/4 tsp. pepper


A day before, soak together: > 1/2 c. raisins > 1 1/2 TBS. red wine vinegar

Also ahead of time, caramelize walnuts. For smaller amounts, as in this recipe, use a medium-small skillet; for best results, use a heavy skillet, such as iron. Preheat until quite hot, even smoking. Turn heat off, turning back on as needed to finish "melting" the sugar. Sprinkle the sugar in the hot pan across the whole surface, and let melt on its own, without stirring. Tilt the pan to encourage the melting process; the melted parts will help dissolve any remaining white parts. Use: > 1/3 c. white sugar

To pan of caramelized sugar, which should soon appear translucent and golden, add: > 1 1/2 to 2 c. walnuts

Pour walnuts into the heated pan, stirring until mixed well with caramelized sugar. Turn into large bowl to cool.

For the chicken, you can bake some boneless, skinless chicken breasts at 375 degrees for one hour: > 1 1/2 lb. raw, boneless, skinless chicken breast (or use 2 c. leftover chicken)

Chop (or process) the cooked chicken, add to a big bowl. Also chop: > The cooled, caramelized walnuts

Mix all ingredients together in the bowl: > 2 c. fine-chopped celery > 1 c. mayo > 1/2 tsp. salt > 1/4 tsp. pepper > Soaked raisin/vinegar mix > Caramelized walnuts > Chopped chicken

Mix all the above together. To serve for lunch or a light dinner, scoop onto lettuce leaves or make into sandwiches. For appetizers, put onto thin-sliced sweet baguettes.



Recipe and pic from All Recipes