My go to salad for a large summer event is Martha Stewart’s Chicken Salad. I’ve made this a lot for catering jobs and have tweaked it a bit here and there, but it’s still Martha’s recipe at heart.
I made it for a Breast Cancer Fundraiser a few months ago and got asked for the recipe about 10 times. There were 50 people at the fundraiser and I had about a cup left. I served it as an appetizer with several other appetizers and soup, so it went pretty far. Leftovers are never a problem, I just have it for lunch for the next few days.
- 8 chicken breasts, skin on
- 2 onions
- Couple sprigs of fresh parsley and thyme
- 2 T fresh tarragon
- ½ c sour cream
- ½ c mayo
- 2 cups celery, finely chopped
- 1½ cups of pecans
- Salt and pepper
- Salt and pepper the chicken breasts and roast for about 30 minutes or until no pink meat remains
- Let cool and then remove the skin and cut the chicken into cubes
- Add herbs, celery and pecans
- Mix mayo and sour cream and pour over the top
- Add salt and pepper to taste
- Mix well and make into sandwiches or appetizers on toasted bread rounds
I typically serve this on toasted pumpernickel rounds and it makes A LOT of them. How much this makes depends entirely on the size of the chicken breast, so if you need more dressing, just add equal amounts of sour cream and mayo.