This recipe was a big hit in my family. The only concern I have is the cost of quinoa. In my area, it runs between $5 and up per lb bag. It does go a long way and tends to double in volume, like rice so if you’re not feeding an army then its not bad. You can also get a small jar of Thai Kitchen red curry paste at Publix for around $4; again, a little goes a long way.
This recipe is always a hit in my family.
Roasted Chicken Salad
2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
Salt and black pepper
1/2 cup pecan and/or 1/2 cup walnuts chopped
1/2 cup good mayonnaise
1/2 cup sour cream
1 cup green and/or red grapes, cut in 1/2
Combine the olive oil, salt and pepper into a rub and spread generously over the chicken breasts and under the skin without tearing it. Place on baking sheet skin side up, cover with tin foil and bake at 350 °F for 25-30 minutes. Then remove the foil and finish roasting for an additional 20-25 minutes until cooked through with internal temp about 165 °F . Set aside to cool off.
Once the chicken is cool enough to handle, remove the skin and fatty pieces. Using two forks, shred the chick breast and place in a mixing bowl. Then put in the mayonnaise, sour cream, salt and pepper to taste, pecans and/or walnuts and finally the grapes.
Using a spatula, fold the mixture together until well combined. Depending on your preference, if the salad is too dry, add additional mayonnaise and sour cream, equal parts. Only add more a little at a time until you have the right consistency.
The chicken salad should not be soupy or very smooth. This is a very chunky recipe and the dressing is to add a little flavor and binder properties.