Serves 6
80 min
Mom's Chicken Salad
Recipe GLPR0aa3e79c60197b
A classic chicken salad made by simmering a whole chicken until tender, then shredding the meat and folding it into a rich walnut sauce with smoked paprika, sautéed onions, and toasted bread crumbs. Serve warm or chilled for a comforting main course.
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Ingredients
3 1/2 pounds whole chicken
2 carrots, cut into large chunks
1 yellow onion, halved
1 tablespoon kosher salt, divided
8 whole peppercorns
2 bay leaves
1 tablespoon butter
1/2 large yellow onion, chopped
1 cup walnuts, crushed
1/2 teaspoon kosher salt
1 teaspoon smoked paprika, plus more for finishing
pinch Pinch of cayenne pepper
2 pieces wheat or white bread, torn into small pieces
Directions
Place the whole chicken in a large pot and cover with cold water. Add the carrot chunks, halved onion, 1 tablespoon kosher salt, peppercorns, and bay leaves. Bring to a boil over high heat, then reduce heat to medium-low and simmer gently for 45 to 50 minutes, until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh.
Remove the chicken from the broth and let cool until it can be handled. Once cooled, shred all the meat from the bones, discarding the skin and bones. Set the shredded chicken aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent.
Stir in the crushed walnuts, 1/2 teaspoon kosher salt, smoked paprika, and cayenne pepper. Cook for 2 minutes, stirring frequently, until the spices are fragrant.
Add the torn bread pieces to the walnut mixture and stir to combine, cooking for 1 to 2 minutes more.
Fold the shredded chicken into the walnut sauce, stirring gently until well combined. Cook for 2 to 3 minutes to heat through. Taste and adjust seasonings as needed.
Transfer to a serving dish and garnish with a pinch of smoked paprika. Serve warm or chill before serving, as preferred.
