Pecan Chicken Salad

Posted by · Iron Hill | Posted ·

Pecan Chicken Salad

Another Iron Hill throwback recipe has arrived from the craft cookbook for a second life in your home kitchen. Our Pecan Chicken Salad is super easy to make at home (trust me, we tried it!)—not to mention the liberty to build your own *perfect* sandwich is a bonus. Mix it up by scooping it onto a croissant, into a wrap, or stick to the original recipe and enjoy it on multigrain bread. Don’t forget to make your own scratch cranberry chutney to give it that extra craft kitchen finish. This light dish pairs well with Homestead or Philly Special IPA.

Ingredients:

Pecan Chicken Salad

2.5 lbs boneless, skinless chicken breasts

1 oz canola oil

1 tbs salt & pepper mix

3 granny smith apples, peeled and diced to approx. 3/8”

1.5 cups pecan craft salad dressing

Pecan Craft Salad Dressing- yield 3 cups

1/2 cup pecans - toasted

2 cups mayonnaise

1/4 cup celery, diced small

1/2 cup red onion, diced small

1 tbs maple syrup

3/4 tsp apple cider vinegar

1 ½ tsp dijon mustard

1/4 tsp ground black pepper

Cranberry Chutney – yield 2 cups

2 cups dried cranberries

1/4 cup brown sugar

1.5 tsp minced shallots

1 cup orange juice

2 oz lime juice

1 cup cranberry juice

1/8 tsp kosher salt

3/4 tsp honey

Directions:

1: Preheat oven to 350˚F. Place chicken, oil salt & pepper in a large mixing bowl and toss to coat. Place on a sheet pan and bake for 40 minutes or until fully cooked with an internal temp of 165˚F.

2: While chicken is baking, start your cranberry chutney. (recipe below)

3: Allow chicken to cool to room temperature before dicing into medium sized pieces.

4: Toast your pecans on a sheet pan at 350˚F for about 5 minutes. Allow to cool

5: Prepare your pecan craft salad dressing by placing all ingredients in a large mixing bowl and whisking until all ingredients are fully incorporated.

6: Combine apples, chicken & dressing in a large mixing bowl until fully combined.

7: Puree ½ cup of the salad mixture in a food processor and fold back into the diced mixture.

8: Store in refrigerator and consume within 2 days.

Cranberry Chutney

1: Place dried cranberries, brown sugar, shallots, and fruit juices in a saucepan over medium heat

2: Simmer the mixture, stirring occasionally until the liquid is reduced to approx. 4 oz.

3: Strain the cranberries, placing the liquid and around half of the cranberries in a food processor.

4: Puree the mixture to a jam like consistency and while still hot, transfer to a mixing bowl.

5: Stir in salt and honey

6: Cool properly and refrigerate. Consume within 10 days.

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