Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Chicken Salad
Serves 1

10 Grilled Chicken Breasts (6 oz. marinaded, dice into 1" cubes)
1 bunch Celery, chopped
3/4 cup Walnuts, chopped
1/2 cup Mayonnaise
1/8 cup Sour Cream
1 tsp. Horseradish
Salt and Pepper to taste

Garnish:
3 leaves Romaine Lettuce
3 slices Cucumber, scored
3 Tomato, wedges
1 tbsp. Carrot, strings
1 tbsp. Red Onion, sliced
1/2 tbsp. Walnuts, chopped
4 Red Grapes, cut in half

Marinade:
10 Chicken Breasts (6 oz. boneless, skinless)
1 cup Olive Oil
1 oz. Rosemary, chopped
1 oz. Garlic, minced
1/4 tsp. Salt
1/4 tsp. Black Pepper

Méthode:
Marinade — Season chicken breasts with marinade, refrigerate and let set for 1 day if possible. Grill chicken until cooked and cut into 1" cubes. Place cubed chicken in bowl with celery, walnuts, mayonnaise, sour cream, horseradish and combine. Check for seasoning.

Presentation — On a large chilled dinner plate, place romaine leaves pointing out from middle of plate. Using a large 3" ramekin, scoop the chicken salad and place in center of palte on romaine lettuce leaves.

Garnish — Place cucumber in each space between leaves. Place tomato wedges in each space between leaves. Sprinkle walnuts. Sprinkle grapes. Sprinkle onions. Pace carrot on top of chicken salad.