Farmers Table Chicken Salad Recipe
- Lenora Sansbury
- Jan 29, 2024
- 3 min read
For almost a decade we built our success on freshly prepared foods made with locally sourced ingredients and crafted into original signature recipes. Even though our physical location has shut its doors, it does not mean that people cannot continue to enjoy our food in their own homes.
We encourage you to make meals with your family, build a strong love for cooking and cherish the memories you will make being in the kitchen together.
As our first recipe release in a series here is our Farmers Table Chicken Salad.
Our chicken salad is one of a kind! I love chicken salad and remember eating it when I was growing up! When we opened the restaurant I wanted this staple menu item to have its own unique spin. I remember going around and trying multiple local chicken salad recipes in the area, but none of them had exactly what I was looking for. So I took all the flavors I love and molded them into one recipe. We tweaked the measurements and specifications to get it just right.
First step is to sear your chicken breast. We always used white meat chicken breast but you can use a combination or white and dark meet or all dark meat. If using breasts then generously season both sides of the breast with salt and pepper. Place a small amount of oil in a sauté pan or on a flat top skillet. Sear both sides of the chicken breast until golden brown. Place breasts in a baking dish and finish baking in the oven at 400 degrees until cooked through. Usually about 10-15 minutes. Work on prepping the rest of your ingredients while the chicken bakes.
Cut seedless grapes in halves or quarters depending on the size and set aside. Then you need to grate your cucumber, yes grate it with a cheese grater. I like to peel the cucumber before I grate it, but to each its own. Once the entire cucumber is grated wrap the contents in a clean kitchen towel or cheesecloth and squeeze all of the water out of the cucumbers. Keep squeezing because they hold way more water than you think! Then peel your shallots, fine dice them and set aside.
Next you need to dice your apples. Any type of apple is ok, but we prefer granny smith and always used those. For the dice you want bit size pieces, skin on. After you have finished dicing them immediately coat them with sugar to prevent any browning.
Now let’s make the chicken salad love! In a large mixing bowl add your apples coated in 1/2 cup of sugar, grapes, shallots, cucumbers, almonds, honey, celery seed, garlic, apple cider vinegar, goat cheese, mayonnaise and salt/pepper. Blend together until well incorporated.
Once your chicken has cooled you will need to hand shred it. You could dice or cut, but honestly it is not the same. We always recommend hand shredding. As a tip you can throw the pan of chicken into the fridge to cool down quicker before shredding.
All that’s left to do is toss the pulled chicken into the chicken salad love and stir together until well blended. Enjoy on a warm croissant, toasted bread or in a wrap!
Farmers Table Chicken Salad Recipe
Ingredients:
10 Pieces Chicken Breasts
1 Medium Diced Apples
1/3 Cup Sugar
2/3 Cup Halved Grapes
½ Cup Silvered Almonds
1 Grated & Squeezed Cucumbers
1 Tablespoon Honey
2/3 Teaspoon Celery Seed
2/3 Tablespoon Granulated Garlic
1 Fine Diced Shallots
2/3 Cup Goat Cheese
1 Ounce Apple Cider Vinegar
2/3 Tablespoon Salt
2/3 Tablespoon Ground Black Pepper
1 2/3 Cups Mayonnaise
Instructions
Season chicken breast and then sear chicken on both sides, bake for 18 min @ 400
Prep ingredients (halve grapes, grate and squeeze cucumber and dice shallot)
Dice the apples and place in medium mixing bowl, then coat with sugar (to prevent browning)
Add grapes, shallots and cucumber solids
Add almonds, honey, celery seed, garlic, AC vinegar, goat cheese, mayo, salt, & pepper
Mix with gloved hands until blended
Shred chicken by hand to fine consistency in large mixing bowl
Add mayo blend to chicken and mix until coated
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