Shredded Chicken Salad with Cilantro
Yield
6 servingsPrep
30 minCook
35 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken breasts
whole |
|
| 1 | x |
salt
|
*
|
| ¼ | cup |
vegetable oil
|
|
| 2 | cups |
sweet vidalia onions
chopped |
|
| ¾ | cup |
walnuts
lightly toasted |
|
| ¼ | cup |
scallions, spring or green onions
finely chopped |
|
| ¾ | cup |
cilantro
finely chopped |
|
| 1 ⅓ | cups |
mayonnaise
|
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken breasts
whole |
|
| 1 | x |
salt
|
*
|
| 59 | ml |
vegetable oil
|
|
| 473 | ml |
sweet vidalia onions
chopped |
|
| 177 | ml |
walnuts
lightly toasted |
|
| 59 | ml |
scallions, spring or green onions
finely chopped |
|
| 177 | ml |
cilantro
finely chopped |
|
| 315 | ml |
mayonnaise
|
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Place the chicken breasts in a saucepan with enough water to cover.
Bring to a boil, add ½ teaspoon salt, reduce the heat, and simmer until the chicken is cooked through, about 15 minutes.
Drain the chicken and allow to cool.
Remove and discard the skin.
Remove the chicken from the bones and tear the meat into shreds.
Place in a salad bowl and set aside.
Heat the oil in a medium-size skillet over medium-high heat.
Sauté the onions, stirring, until deep golden brown, about 20 minutes.
Drain the onions and add them to the chicken.
Cool to room temperature.
Add the walnuts, scallions, and cilantro to the chicken.
Toss with the mayonnaise and season with salt and pepper.
Serve the salad at room temperature.
