Wednesday, August 23, 2017

 

18 Seaboard Chicken Salad

18 Seaboard Chicken Salad

(Makes 10 Servings)

1 small (2-1/2 to 3 pounds) chicken 
1/2 cup white raisins (sultanas)
1/2 cup dry white wine
1/2 cup finely diced (1/8 inch) sweet potatoes
1/2 cup finely diced (1/8 inch) celery
1 cup Duke’s brand mayonnaise
1/2 tablespoon kosher salt, or to taste
2 tablespoons honey, preferably local

Preheat oven to 375 degrees. Place the chicken on a roasting rack and roast until cooked through, about 1 hour. Allow to cool, then shred the meat. Set aside.

Place the sultanas and wine in a small pot over medium-low heat. Poach until the liquid is reduced by half, Drain, reserving the liquid and raisins separately.

Blanch the sweet potatoes in boiling salted water just until tender, 1-2 minutes. Shock in ice water to stop the cooking, then drain.

Combine the mayonnaise, salt, honey and reduced wine in a mixing bowl. Add the shredded chicken, raisins, sweet potatoes, and celery. Toss gently to combine. Refrigerate if not using immediately.


Recipe Courtesy of:
Jason Smith
Chef/Proprietor
18 Seaboard Restaurant
Cantina 18 Restaurant
919.861.4318
  
Copyright 2012 by Wayne Bailey Produce Company