I love eating salad for lunch, and I especially love when I can prepare my lunch ahead. For me, this meal is perfection. Light, delicious and good to eat during any season. I would write more, but I will just let the recipe (and pictures) vouch for itself. Enjoy!
Russian Chicken Salad (adapted from a recipe by Sarah Leah Chase)
3 lbs. boneless skinless chicken breasts, cleaned and trimmed of all fat
2 cups chopped onion
1 1/2 cups pecans, lightly toasted and coarsely chopped
4 scallions, finely minced
1 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
3/4 to 1 cup light mayonaise
salt and freshly ground pepper to taste
1. Place the chicken breasts in a very large skillet. Add enough water to cover and bring to a boil. Reduce the heat to bring the water down to a simmer and simmer for about 10 minutes, turning the chicken only once. Stop cooking as soon as the chicken is just tender and leave in the water to cool. This will allow the chicken to stay tender and moist. Be careful not to overcook.
2. When cool, drain the poached chicken breasts and tear the meat into shreds. Place in a large mixing bowl, sprinkle with the lemon juice and set aside.
3. Heat the oil in the skillet over medium-high heat. Sauté the onions in olive oil, stirring frequently, until quite golden, about 20 minutes. Combine the onions with the chicken. Toss with the mayonaise and then mix in the pecans, scallions and cilantro. Season the salad to taste with salt and pepper. Serve either at room temperature or chilled.