This classy chicken salad mixes sweet and savory. In Molly Chester‘s and Sandy Schrecengost’s new cookbook Back to Butter this delicious chicken salad uses a mix of dates, grapes, chives, celery, and bacon. We use pasture-raised chicken from Dey Dey’s Farm.
PrintBack to Butter: Classy Chicken Salad with Dates & Walnuts
Ingredients
Scale
- 3 cups medium diced chicken
- 6 ounces bacon (optional), roughly chopped, cooked until crisp, and drained
- 1/2 cup finely diced dates from Flying Disc Ranch
- 1/4 cup thinly sliced scallion, both white and green parts
- 1/3 cup finely sliced celery, cut on the diagonal
- 1 cup seedless red grapes, halved
- 1 cup mayo (not included)
- 1 teaspoon sea salt
- 1/2 nuts (anything you have)
Instructions
- Place the chicken breast in a suitably sized stockpot. A 6-quart pot works well for 4 pieces (2 large breasts, split). Fill the pot with enough water to cover the meat. Add some salt. Boil over high heat. Cover, then lower the heat to have a steady simmer. Continue cooking until a paring knife easily into the thickest part of the breast. It should take about 15 minutes after the water has boiled. Once the desired tenderness, turn off the heat and let the chicken rest in the hot broth for 30 minutes, covered.
- Place the chicken, bacon, dates, scallion, celery, and grapes in a medium-size glass mixing bowl. Stir to combine, Pour the mayo on top and sprinkle with sea salt. Toss to combine, making sure to coat all ingredients well. Refrigerate until chilled, adding the nuts just prior to serving, but after the salad is chilled (to keep them crunchy).
Notes
- Not Included in Large Kitchen Box: Bacon (opt), Mayonnaise, Salt, Nuts