Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Russian Salads
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Whole chicken breasts
Salt
1/4 c Light vegetable oil
2 c Chopped Vidalia onions
3/4 c Walnuts, lightly toasted
1/4 c Finely chopped scallions
3/4 c Finely chopped cilantro
1 1/3 c Homemade mayonnaise
You may use commercial mayo
Fresh ground black peppe
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.
