Chicken Salad by Henry Wilson Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 8 - 10 chicken breasts or 1 family pack
White wine, 1/2 bottle
Chicken stock or broth, (usually 50 - 50 wine to broth)
1/4 lb butter
Red grapes, cut in half, about 1 cup
Celery, diced, about 1/2 - 3/4 cup
Onions, diced (Henry prefers yellow onions to sweet) about 1/2 cup
Lemon juice, about 2 TB
Mayonnaise, (use to your discretion)
Walnuts or pecans, about 1/2 - 3/4 cup
Olive oil, about 2 TB
|
|
Directions: |
Directions:Pound chicken breasts to about 1/2 inch thick between waxed paper, salt and pepper them.
Put wine, broth, and butter in a large skillet or pot, heat only till slightly simmering; do not boil. Add chicken, cover and simmer. Turn breasts every few minutes until cooked through, but not overly done. This can be done in two batches, if needed.
Remove chicken and let cool to the touch. Cut into pieces, salad size or smaller for sandwiches. Toss with lemon juice and olive oil. Add diced celery and onions. Let this marinate for about 20 - 30 minutes, then drain off the liquid.
Add mayonnaise, grapes, nuts and parsley if desired.
This is good on party sandwiches, in small pastry shells, or served with really good crackers or party breads.
Play with the recipe and add dry mustard or Dijon if desired. |
|
Personal
Notes: |
Personal
Notes: Henry Wilson made this chicken salad and brought it to my parent's house one time. My father just loved it and raved so much about it, I contacted Henry and asked for the recipe.
|
|
This recipe for Chicken Salad by Henry Wilson is from