Wednesday, September 8, 2010

09.03.10 Wetsel's Chicken Salad

I made chicken salad with Wetsel sauce today for Angie's upcoming visit this weekend.  If you have never tried Wetsel sauce, it is awesome.  The best part, this recipe is sooo easy that even I can handle it!

And here is the recipe from Central Market:

2 Boneless Skinless Chicken Breasts
1 Rib Celery, Small Dice
3/4 cup Wetsel Sauce
2 Tbsp Tarragon, chopped
1/2 cup Walnuts, Chopped (I used Pecans)
2 cups Halved Grapes
Adam's House AP Rub
Toasted Coconut (optional)

Preheat oven to 450 degrees.  Place chicken breast on a sheet pan, season lightly with House All Purpose Seasoning and bake 15 to 20 minutes or until 160 degrees internally.  When chicken has cooled, shred with a knife.  Combine the rest of ingredients in a bowl, and chill for 30 minutes.  Serve salad in butter lettuce cup and garnish with toasted coconut if desired.

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