Name: Cape Cod Chicken Salad
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 skin-on, bone-in chicken breasts (yields about 4 cups of minced meat); 4 teaspoons olive oil; 4 teaspoons chicken rub seasoning (I used McCormick’s Perfect Pinch Rotisserie Chicken Seasoning); ½ cups chopped pecans; 2 celery ribs, very finely minced; 1 large scallion, very finely minced; 1 ⅓ cup mayonnaise; ⅓ cup honey; 1 tablespoon white wine vinegar; 1 teaspoon salt; ½ teaspoon freshly ground black pepper

Description

Cape Cod Chicken Salad is irresistibly savory and sweet. The minced chicken, toasted pecans, and dried cranberries, in a honey-mayonnaise dressing, makes for a delicious filling in sandwiches, or to serve with crackers, or on a bed of spring mix lettuce.

Ingredients

Scale

4 skin-on, bone-in chicken breasts (yields about 4 cups of minced meat)

4 teaspoons olive oil

4 teaspoons chicken rub seasoning (I used McCormick’s Perfect Pinch Rotisserie Chicken Seasoning)

½ cups chopped pecans

2 celery ribs, very finely minced

1 large scallion, very finely minced

1 ⅓ cup mayonnaise

⅓ cup honey

1 tablespoon white wine vinegar

1 teaspoon salt

½ teaspoon freshly ground black pepper

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Instructions

Roast the chicken breasts.

Preheat the oven to 325 degrees.

Rub each chicken breast with a teaspoon of oil and a teaspoon of chicken rub. Place the chicken, breast up, on a rimmed baking sheet and roast for 45-55 minutes or until the internal temperature reaches 160 degrees.

Remove the chicken from the oven and allow them to cool.

Pull the meat from the bones, discarding the skin and bones. Finely mince the meat and set it aside.

Toast the pecans.

Place a small, nonstick skillet over medium-high heat.

When the pan feels hot when you hover your hand over it, add the chopped pecans in a single layer. Do not add any cooking spray.

Stir or toss frequently until the nuts turn golden brown and aromatic – about 2-5 minutes, depending on how finely the nuts are chopped.

Remove from the heat and allow to cool.

Make the chicken salad.

In a large bowl, combine the minced chicken, toasted pecans, minced celery,and minced scallion.

Add the mayonnaise, honey, vinegar, salt, and pepper.

Fold the ingredients until the chicken mixture has fully combined with the mayonnaise and everything is moist.

Chill for at least 30 minutes for flavors to marry.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Main Dish - Chicken
Method: Roast
Cuisine: American

Keywords: Cape Cod Chicken Salad, chicken salad recipes, lunch recipes, dried cranberries, roasted chicken breasts, toasted pecans