Roast Chicken Salad With Pistachio Aioli And Roasted Red Onion Recipe 45

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ROAST CHICKEN SALAD



Roast Chicken Salad image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 1 serving

Number Of Ingredients 11

1 1/3 cups cooked boneless chicken, cut into 3/4-inch pieces
1 tablespoon lime juice
Salt and pepper
Dry mustard, pinch
2 tablespoons chopped red onion
1/4 cup diced celery
1 tablespoon mango chutney
1/4 cup mayonnaise
1/4 cup toasted ,chopped pecans
1 tablespoon parsley,chopped
2 leaves bib lettuce

Steps:

  • Recipe adapted from Jane Doerfer
  • Toss the chicken with lime juice, generous amounts of black pepper and a pinch of dry mustard. Let sit for at least 30 minutes in a glass bowl. Tilt the bowl and remove any juices if you wish. Add remaining ingredients. Mound in lettuce leaves.

ROAST CHICKEN SALAD WITH PISTACHIO AIOLI AND ROASTED RED ONION RECIPE - (4/5)



Roast chicken Salad with pistachio aioli and roasted red onion Recipe - (4/5) image

Provided by á-114543

Number Of Ingredients 10

1/2 cup unsalted shelled pistachios
2 large red onions, sliced 1/4 inch thick
1/4 cup evoo
salt and pepper
2 garlic cloves
1/2 cup mayonnaise
2 tbsp lemon juice
4 cups shredded chicken
2 endives, halved lengthwise and cut crosswise into 1/20-inch thick slices
2 cups mesclun

Steps:

  • Preheat oven to 425 and toast pistachios 5 minutes until golden and fragrant. Cool and pulse in a food processor until finely ground. Toss onions with evoo and salt and pepper and roast 25 minutes tossing when needed. Cool. Smash garlic into a paste and whisk with pistachios, mayo, 1tbsp lemon juice, 1tbsp olive oil and season with salt and pepper. In a medium bowl toss onions, endives, mesclun, evoo and lemon juice. Season with salt and pepper. Plate greens with chicken salad on top.

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