Layered Chicken Salad with Blue
Cheese and Toasted Georgia Pecans
Slices of red and yellow tomato between layers of nut-and-cheese filled chicken
salad make for a delicious and decorative presentation.
1 1/4 pounds boneless skinless chicken breast
1 quart water
1 teaspoon salt
2/3 cup toasted Georgia pecan halves, chopped
2 stalks celery, finely chopped
1/3 cup finely chopped red onion
1/3 cup grated carrot
1/2 cup prepared blue cheese dressing
1/2 tablespoon cider vinegar
8 large slices fresh tomato, preferably yellow and red
Parsley sprigs for garnish (optional)
Georgia pecan halves for garnish (optional)
Cut chicken into 2-inch chunks.
Heat water to boiling. Add salt. Stir chicken into boiling water, immediately
reduce to just below a simmer and cook 10 minutes.
Remove from heat and let chicken stand in cooking water 5 minutes.
Drain and rinse chicken under cold water to stop the cooking process. Pat
By hand, shred chicken into bite-size pieces and place in mixing bowl.
Add the pecans, celery, onion, carrot, blue cheese dressing, and vinegar.
Mix until well combined.
To serve, mound a scant 1/2 cup chicken salad in center of each serving
plate and spread slightly to flatten to a round the same width as tomato. Top
with a slice of red tomato. Mound another scant 1/2 cup salad mixture on top
and arrange a yellow tomato slice on top. Garnish, if desired, with parsley
sprig and pecan; serve.
To make a neat column of stacked salad ingredients like chefs do, layer the chicken
salad and tomato slices inside a lightly-oiled 3-inch metal ring, made from an empty,
clean tuna fish can. After layering the mixture, slowly pull off the can and – voila
– the layers will be trim and intact.