almond honey chicken salad

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Servs: 20   Prep:   Cook:

We have a famous hotel here in Pinehurst. They serve fabulous food, and people come from all over to eat their chicken salad. THIS IS BETTER!

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  • add   5 lbs chicken tenders
  • add   Seasoned salt
  • add   2 tbsp olive oil
  • add   1 large onion, quartered
  • add   3-4 cups water
  • add   2 chicken bouillon cubes
  • add   1 tbsp dried parsley, or several springs of fresh
  • add   1/2 cup bottled Italian dressing
  • add   1 cup mayonnaise
  • add   1 tbsp white wine vinegar
  • add   1-1/2 tsp celery seed
  • add   2 tbsp sugar
  • add   1/4 tsp salt
  • add   Dash paprika
  • add   1/2 cup sour cream
  • add   1 tbsp honey
  • add   1/2 cup slivered almonds or chopped pecans

Instructions

  1. Sprinkle the chicken with the seasoned salt. Brown ever so slightly in the olive oil in a large frying pan or pot. Remove chicken to a platter and repeat with remaining pieces. After all the chicken has been lightly browned, return all to the pan. Add onion, water, bouillon cubes, and parsley. Cover and simmer until chicken is cooked through. Remove from heat, cool. Shred/chop chicken and refrigerate. Save the broth for another day.
  2. Combine the Italian dressing, mayonnaise (here in NC it has to be Duke's Mayonnaise), wine vinegar, celery seed, sugar, salt and paprika.
  3. Toss the cooled, shredded chicken with one cup of dressing and let stand at least one hour to marinate.
  4. Combine the remaining dressing with the sour cream and honey. Add to chicken and mix well. Add nuts.
nonnyj

ChefsugNote From The Chef

nonnyj 14:30, 19 Sep 2008

Sometimes I use chicken breast halves with bone in. When I do that, I put a few pieces of carrot, celery, a couple of bay leaves, and sliced onion on the bottom of a baking pan. Sprinkle the chicken with salt, pepper, dried chopped parsley and rosemary. Cover lightly with tinfoil and bake at 350 for about an hour. Cool and debone. Save all the wonderful juices for soup later.
Ruby

PicGreat Pic

Ruby 01:28, 19 Feb 2008

I love the picture!
elyse

TasteifyTastetify

elyse 21:17, 06 Feb 2008

Nonny made this special chicken salad for me when I was pregnant and couldn't eat lunch meat. It quickly became my favorite chicken salad ever and I have asked her for it a few times since. Eat it while you can because it goes fast! One taste and you won't want anything else!
Ruby

TasteifyTastetify

Ruby 16:24, 04 Feb 2008

This is seriously the best Chicken Salad I've ever had! I ate it plain, no bread, no additions. It had so much flavor and substance.
nonnyj

ChefsugNote From The Chef

nonnyj 06:00, 04 Feb 2008

Serve mounds on lettuce leaves as a salad, or use with croissants, pitas, etc. for sandwiches. It's a wonderful buffet item. Be prepared to hand out recipes.

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