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Chef Paul's Chicken Salad
Chef Paul's Chicken Salad
Ingredients
1.5 lbs. chicken breast, raw
Salt & pepper, to taste
2 Tbl. Olive oil
½ cup golden raisins
½ cup walnuts, toasted, chopped
2 Tbl. onion, diced
½ cup celery, chopped
1/2 cup mayonnaise
2 Tbl. honey
Salt and pepper, to taste
12 slices Turano San Francisco Sourdough
2 cups romaine lettuce, chopped or whole leaves
2 tomatoes, sliced
Directions
Preheat oven to 400°F.
Season chicken with salt and pepper and coat with olive oil. Place on a sheet pan in a single layer.
Roast chicken breasts 15-20 minutes, or until 160°F internal temp.
Let chicken cool to room temperature, 20-30 minutes.
Dice chicken into ¼- ½” pieces.
In a bowl, mix diced chicken, golden raisins, walnuts, onions, celery, mayonnaise, honey together until combined. Add salt and pepper to taste.
Refrigerate at least 2 hours before serving.
Toast or grill slices of sourdough to your liking.
Top sourdough with chicken salad, lettuce and tomato, and serve.
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