Herbed Chicken Salad

Herbed Chicken Salad in a Beggar's Purse

  •  Start with a bone in breast. It makes a difference.

    Start with a bone in breast. It makes a difference.

  •  Remove skin. Cut breast in half with a heavy knife.

    Remove skin. Cut breast in half with a heavy knife.

  •  Cut under the bones to lift away. A filet knife helps.

    Cut under the bones to lift away. A filet knife helps.

  •  One of the breasts will have the breast bone. Work behind it to cut away.

    One of the breasts will have the breast bone. Work behind it to cut away.

  •  Brown your boneless breasts on both sides.

    Brown your boneless breasts on both sides.

  •  Cut in half to expose the raw center. Return to pan.

    Cut in half to expose the raw center. Return to pan.

  •  Pull (shred) chicken into small pieces. Discard any gristle, bone or cartilage.

    Pull (shred) chicken into small pieces. Discard any gristle, bone or cartilage.

  •  Blend mayo, mustard and fresh herbs.

    Blend mayo, mustard and fresh herbs.

  •  Once blended, add nuts to chop. Don't over chop them.

    Once blended, add nuts to chop. Don't over chop them.

  •  Served in a crepe with a chive tie.

    Served in a crepe with a chive tie.

The boned chicken breasts you buy are not only more expensive, but drier. Once you learn how easy it is to bone the breasts you will never buy the inferior product. A bit of fresh herbs and chopped nuts can make an ordinary chicken salad into a gourmet filling for a crepe. If you make your own mayo it will make the salad richer, much richer, so watch your portions.

Click on the image to see the the step by step gallery.

This field must contain a valid email address

Your email address will never be shared with any 3rd parties.

Thank you! Your submission was successfully sent :-)×
Opps! Some went wrong... Your submission did not go through :-(×