Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Whole chicken breasts Salt

  2. 1/4 cup 59ml Light vegetable oil

  3. 2 cups 125g / 4.4oz Chopped Vidalia onions

  4. 3/4 cup 177ml Walnuts - lightly toasted

  5. 1/4 cup 36g / 1 1/3oz Finely chopped scallions

  6. 3/4 cup 12g / 0.4oz Finely chopped cilantro

  7. 1 1/3 cups 315ml Homemade mayonnaise You may use commercial mayo Fresh ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the chicken breasts in a saucepan with enough water to cover. Bring to a boil, add 1/2 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. Saute 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.


Send feedback