Shelly's Recipe

SONOMA CITRUS CHICKEN SALAD

Category: Salads - Meat

1 whole fryer chicken (about 2 1/2 lbs)
1 cup Chardonnay wine
1 1/2 green apples, peeled, cored and cut into 1/4 inch dice
2/3 cups cranberries
2/3 cups dried apricots, 1/4 inch diced
2/3 cups celery, 1/4 inch diced
2/3 cups green onions, thinly sliced
1 lime, zested and juiced (finely chop zest)
1 1/2 lemons, zested and juiced (finely chop zest)
1 1/2 cups mayonnaise
1/2 cup toasted sliced almonds
Salt and fresh ground white pepper, to taste

To poach the chicken: Place rinsed chicken in a large saucepan, cover with water and Chardonnay (add some aromatics such as a few sprigs of parsley, thyme and a bay leaf if you like). Place on high heat until it comes to a boil (you may have to skim off a little foam that comes to the surface). Turn heat to low and let chicken simmer for 45 minutes until tender. Once the chicken is cooked remove it from the poaching liquid and let it cool in the refrigerator until you are able to handle it.

While you have the chicken poaching, place apple, cranberries, dried apricots, celery and green onions (save a small amount of green onions to place over finished salad) in a large bowl. Add citrus juice and zest, along with mayonnaise, and gently combine ingredients. Season well with salt and pepper.

When cool enough to handle, separate chicken meat from the skin and bones. Shred or chop the chicken; you should get about 3 cups of meat. Add chicken to salad base and gently mix together. Refrigerate until ready to serve.

Serve on a bed of fresh mixed greens and garnish with toasted sliced almonds and reserved green onions. Serves 8

Notes: Save poaching liquid. Add bones (not skin) back to the poaching liquid, bring back to a boil and simmer for 2-4 hours longer. Strain and use this fortified stock for soups or stews. Stock can be frozen for later use.