This recipe is an adaptation of a recipe I found in "Please to the Table.. the Russian Cookbook" which had won a James Beard award.
I recently bought this book at an estate sale in Dallas and thought this sounded like an easy summertime meal.
Because Central Market was having their Hatch Chili Festival, I picked up some roasted Hatch Chilies from New Mexico to add to the salad
and served it on an arugula salad tossed with seasoned rice vinegar and olive oil and garnished with fresh fruits.
It made a delicious summer entrée.
3 lb. WHOLE CHICKEN BREASTS, well rinsed
1/4 c. VEGETABLE OIL
2 c. ONIONS, chopped
3/4 c. WALNUTS, (toasted in 350 degree oven for 5 minutes, cooled and chopped)
1/4 c. SCALLIONS, finely chopped
2 HATCH CHILIES, roasted, peeled, seeded, and chopped (you may use mild or hot)
3/4 c. CILANTRO, finely chopped
1 1/3 c. MAYONNAISE
FRESHLY GROUND PEPPER, to taste
Place the chicken breasts in a saucepan with enough water to cover.
Bring to a boil, add 1/2 tsp. salt, reduce the heat, and simmer until the chicken is cooked through, about 15 minutes.
Drain the chicken and allow to cool.
Remove and discard the skin.
Remove the chicken from the bones and tear the meat into shreds.
Place in a salad bowl and set aside.
Heat the oil in a medium skillet over medium-high heat.
Sauté the onions, stirring, until deep golden, about 20 minutes.
Drain the onions and add them to the chicken.
Cool to room temperature.
Add the walnuts, scallions, chilies, and cilantro to the chicken.
Toss with the mayonnaise, and season with salt and pepper.
Serve at room temperature.
Serve on a salad of arugula tossed with a sprinkling of seasoned rice vinegar and extra-virgin olive oil and garnish with fresh fruit. I used strawberries, grapes, and peaches.