Chicken Salad Fruit and Vegetable Platter

Chicken Salad Fruit and Vegetable Platter

  • 30 mins
  • 6 ingredients

Ingredients

  • 2 lbs boneless skinless chicken breast
  • 1 onion sliced
  • 1 rib celery, chopped
  • 3 tsp garlic powder
  • 1 can chicken broth
  • kosher salt and back pepper to taste
This is a beautiful center piece patter that is perfect for a buffet or small gathering.

Dressing:
  • 1 and 1/4 cups mayonnaise
  • 1 and 1/4 cups sour cream
  • 2 tbs fresh lemon juice
  • 1 tsp lemon zest
Salad: (pick and choose)

  • 1 cup raisins
  • 2 hard boiled eggs, chopped
  • 8 oz frozen baby peas, thawed
  • 2 cups toasted walnuts (place on a baking sheet and heat in a 350 degree oven for 10-15 minutes)
  • 1 large tart apple, chopped
  • 1 cup chopped celery
  • 1 cup chopped sweet bell pepper
  • 1 head escarole to line the serving platter
Garnishes: 1 cup of each, if desired (pick and choose)
  • broccoli florets, blanched
  • green beans, blanched
  • asparagus spears, blanched
  • cherry tomatoes
  • pineapple chunks
  • strawberries
  • pear slices
  • grapes
  • mango slices
  • cantaloupe¬†slices¬†
  • sweet paprika
  • In a stock pot, combine the chicken, onion, celery, garlic powder, chicken stock, salt, pepper and water to barely cover.
  • Cover and poach and simmer for about 30 minutes or until chicken is cooked through.
  • Let cool then refrigerate in the liquid for at least 4 hours.
  • Remove the chicken from the pot and discard the poaching liquid.
  • Cut the chicken into small bite sized pieces and pace in a bowl along with the raisins, eggs and peas.
  • In a small bowl, combine the dressing ingredients and mix well.
  • Add half of the dressing to the chicken mixture and stir to combine, then cover and refrigerate.
  • Before serving add the nuts, chopped apple, celery and bell pepper, plus the remaining dressing. Mix well.
  • Line a bowl with plastic wrap, being sure it extends over the sides.
  • Pack the chicken salad firmly into the bowl, then refrigerate for another 2 hours.
  • Line a serving platter with escarole.
  • Invert the bowl of chicken salad over the middle of the serving platter and you should have a nice rounded mound.
  • Arrange as many of the garnishes around the chicken salad as desired.
  • Sprinkle with paprika and serve.
  • French bread rounds, tiny rolls and or crackers are great additions as well.
 

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