- 2 tbsp butter
- 1 ½ c pecans
- 1 ½ tsp seasoned salt, divided
- 2 tbsp fresh rosemary, chopped
- 2 tbsp extra virgin olive oil
- 2 whole chicken breasts
- 4 fresh thyme sprigs, chopped
- 2 c apple cider
- 2 apples, cored and chopped
- 1 c celery, chopped
- ⅓ c golden raisins
- 1 c mayonnaise
- 1 tbsp sugar
- 2 tsp rosemary, chopped
- ½ tsp seasoned salt
- 1 tsp kosher salt
- ½ tsp freshly ground pepper
- Bed of lettuce or flaky croissant, for serving
Preheat oven to 350°F. Place butter on a sheet pan in the oven and allow to melt while oven preheats. Remove sheet pan from oven when butter is melted and spread pecans on the pan. Stir to coat pecans with butter, then sprinkle 1 tsp seasoned salt and rosemary over pecans. Bake 7-10 minutes in preheated oven; remove from oven, stir and let cool.
Meanwhile, heat olive oil in a large sauté pan over medium heat. Place chicken breasts in pan and sear 5-6 minutes on each side until golden brown. Add thyme and sauté for 1 minute. Pour in apple cider, bring to a boil then reduce heat to low; poach chicken for 15-20 minutes until cooked through (liquid will barely bubble while poaching but should not be boiling).
Remove chicken from pan, increase heat to high and boil liquid about 10 minutes until reduced to ½ c; strain into a bowl and allow liquid to cool. Shred chicken after it has cooled.
Mix shredded chicken, apples, celery, raisins, mayonnaise, strained apple cider mixture, sugar, rosemary, remaining ½ tsp seasoned salt, kosher salt and pepper until well blended. Fold in ½ c rosemary pecans.
Sprinkle remaining pecans on top of salad before serving and serve on a flaky croissant or over a bed of lettuce.
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