Mariano's Chicken Salad Recipe
Mariano’s Chicken Salad Recipe is a delightful fusion of flavors and textures. Imagine tender, pan-seared chicken breasts mingling with sweet and juicy red grapes and fresh celery’s crispness.
Equipment
- Large mixing bowl
- Cutting board and knife
- Medium-sized skillet
- Tongs or a spatula
- Measuring cups and spoons
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and black pepper to taste
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon lemon juice
- ½ cup red grapes halved
- ½ cup celery finely chopped
- ¼ cup red onion finely chopped
- ¼ cup pecans toasted and chopped
- 2 tablespoons fresh parsley chopped
- Lettuce leaves for serving optional
Instructions
- Cook The Chicken: Season the chicken breasts with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat. Add the chicken breasts to the skillet and cook for about 6-7 minutes per side or until they are cooked through and have a nice golden-brown crust. Once done, remove the chicken from the skillet and let it cool slightly before slicing it into bite-sized pieces.
- Prepare The Dressing: Combine mayonnaise, Dijon mustard, honey, and lemon juice in a large mixing bowl. Mix well until all the ingredients are fully incorporated.
- Assemble The Salad: Add the sliced chicken, halved red grapes, chopped celery, finely chopped red onion, toasted and chopped pecans, and fresh parsley to the mixing bowl with the dressing. Toss all the ingredients together until they are evenly coated with the dressing.
- Serve: For a refreshing twist, you can serve Mariano’s Chicken Salad as a standalone dish or on a bed of lettuce leaves. Garnish with a few extra pecans and parsley leaves if you like.