Chicken Salad with Almonds and Cilantro
⏳ Time
1 hour 15 minutes
🥕 Ingredients
13
🍽️ Servings
8
Description
Avoid cooking the chicken in advance and storing it in the refrigerator. Cooked chicken breast that has been in the fridge for a day becomes very dry and rubbery.
Ingredients
- Salt - 0.3 cup
- Skin-On Chicken Breasts - 2 lbs
- Onion - ½ head
- Carrot - 1 piece
- Celery stalk - ½ piece
- Parsley - ¼ bunch
- Chopped almonds - 9.2 oz
- Garlic - 3 cloves
- Habanero Pepper - 1 piece
- Mayonnaise - 7.1 oz
- Sour Cream - 4.1 oz
- Cilantro - 3 bunches
- Meyer Lemon Juice - ½ cup
Step by Step guide
Step 1
Thoroughly coat the chicken breasts (4 large halves with skin and bones) in salt and let them marinate for 20 minutes in a bowl along with the remaining salt. Turn the pieces of chicken occasionally.
Step 2
Rinse the breasts under cold running water and place them in a large pot to boil with the onion, carrot, and 4 sprigs of parsley. There should be enough water to completely cover the chicken breasts. Bring to a boil, constantly skimming off the foam, reduce the heat, and continue to cook for another 25 minutes.
Step 3
Remove the pot from the heat and let the chicken sit in the hot broth for 20 minutes. Then take the chicken out of the broth and let it cool. Reserve 1 cup of the broth.
Step 4
Once the chicken has cooled, remove the skin, separate the meat from the bones, and cut it into strips about 5 mm thick.
Step 5
In a food processor, chop the garlic, add 1 fresh jalapeño, mayonnaise, sour cream, freshly squeezed lemon juice, 1 tablespoon of salt, and blend everything until smooth.
Step 6
Add the peeled roasted almonds to the mixture and turn the processor back on. Wait until the nuts are chopped and mixed with the mayonnaise-sour cream dressing until smooth. Taste and add more salt and lemon juice if necessary.
Step 7
Combine the chicken fillet with the dressing and finely chopped cilantro (8 cups). If the mixture is too dry, add a little chicken broth.
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