How to Make Canele Bakery

Chicken Salad My Way

It's a brilliant construction developed long ago.

Recipe Summary Chicken Salad My Way

My mom really likes the DC Chicken Salad at Corner Bakery, so I came up with a copy that tastes as good as the real thing. Enjoy!

Ingredients | Canele Bakery

1 (1 inch) piece fresh ginger root

1 star anise pod (Optional)

2 skinless, boneless chicken breast halves

½ cup mayonnaise

⅛ teaspoon salt

1 pinch ground black pepper

1 pinch paprika

½ teaspoon honey

½ cup diced celery

½ cup diced apples

¼ cup diced red onion

¼ cup chopped raisins

¼ cup chopped walnuts

2 teaspoons minced fresh ginger root

Directions

Place the 1-inch piece of ginger and star anise in a pot of water over medium-heat and bring to a boil. Add chicken to the water. Lower heat to medium-low; simmer until chicken is no longer pink the middle, 10 to 12 minutes. Remove to a plate to cool. Once cool to the touch, dice into bite-sized pieces.

Make a dressing by whisking together the mayonnaise, salt, pepper, paprika, and honey; set aside.

Combine the diced chicken, celery, apple, onion, raisins, walnuts and 2 teaspoons minced ginger in a bowl. Drizzle dressing into the chicken mixture; stir until pieces are evenly coated. Cover and refrigerate overnight.

Info | Canele Bakery

prep: 30 mins cook: 15 mins additional: 8 hrs total: 8 hrs 45 mins Servings: 3 Yield: 3 cups

TAG : Chicken Salad My Way

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