A fresh chicken salad is a great option for lunch or a lite dinner. A popular Clermont catering choice for luncheons, this Courtney’s Chicken Salad recipe can be served on a bed of lettuce or as a sandwich.
Courtney’s Chicken Salad
Yields: 4 Servings
1 lb. uncooked skinless chicken breast
½ bottle (8 oz) of zesty Italian dressing (any brand will work)
2 Egg Whites
1/4 C granulated sugar
2 tsp. dry tarragon
1 C of mayonnaise
Step 1 – Marinate Chicken
Pour the zesty Italian dressing over the chicken so it is completely covered (a Ziploc bag works great for this). Then place in the refrigerator and let marinate for 24 hours.
Step 2 – Prepare Glazed Slivered Almonds
Preheat the oven to 300 degrees.
Separate 2 egg whites and combine with the slivered almonds and 1/4 cup sugar.
Put in a round cake pan with a lip. Bake the almonds until you start seeing golden brown and stir. Once they have dried out then remove from oven and cool off.
Set aside to use in chicken salad. These can be prepared the day before if you want to save time.
Step 3 – Bake Chicken
Cook at 350 degrees until it reaches an internal temperature of 165 degrees (30-40 minutes estimated time).
Let rest until it cools enough to handle then cut into bite size chunks.
Step 4 – Mix Ingredients for Chicken Salad
Mix the chopped chicken, mayonnaise, dry tarragon, and glazed slivered almonds together.
Serving and Decorations
Dish into 4oz portions and serve on a bed of lettuce.
Garnish with your favorite variety of vegetables and fresh fruit.
Here we used green and red bell peppers, cantaloupe, honey dew melon, strawberries, and mandarin oranges topped with a green onion.
Would you like to Courtney’s Chicken Salad served at you next event?
Just let us know and we’ll be happy to include on your Clermont catering or banquet menu!