Courtesy of Georgia Pecan Commission
4Servings•15 Min.Prep Time•20 Min.Cook Time•
原料：
- 1 1/4 lb. boneless skinless chicken breasts
- 1 qt. water
- 1 tsp. salt
- 2/3 c. Georgia pecans, finely chopped
- 2 stalks celery, finely chopped
- 1/3 c. red onion, finely chopped
- 1/3 c. shredded carrots
- 1/2 c. blue cheese salad dressing
- 1/2 Tbsp. cider vinegar
- 8 large slices fresh tomato, preferrably yellow and red
- parsley sprigs for garnish
- pecan halves for garnish
说明：
- Cut chicken into 2" chunks. Heat water to boiling. Add salt. Stir chicken into boiling water, immediately reduce to just below a simmer and cook 10 min. Remove from heat and let chicken stand in cooking water 5 min. Drain and rinse chicken under cold water to stop the cooking process. Pat dry.
- By hand, shred chicken into bite-size pieces and place in mixing bowl. Add pecans, celery, onion, carrot, blue cheese dressing, and vinegar. Mix until well combined.
- To serve, mound a scant 1/2 c. chicken salad in center of each serving plate and spread slightly to flatten to a round the same width as tomato. Top with a slice of red tomato. Mound another scant 1/2 c. salad mixture on top and arrange a yellow tomato slice on top. Garnish, if desired, with parsley sprig and pecan; serve.
Tip: To make a neat column of stacked salad ingredients like chefs do, layer the chicken salad and tomato slices inside a lightly-oiled 3-inch metal ring, made from an empty, clean tuna fish can. After layering the mixture, slowly pull off the can and the layers will be trim and intact.
营养：
| 成分 | 数值 |
|---|
| Calories | 411 |
| Saturated Fat | 24g |
| Cholesterol | 91mg |
| Total Carbs | 8g |
| Fiber | 2g |
| Protein | 33g |
| Sodium | 748mg |