Title: Shredded Chicken Salad with Cilantro
Categories: Russian Salad Ethnic
Yield: 6 Servings
| 3 | lb | Whole chicken breasts |
| | | Salt |
| 1/4 | c | Light vegetable oil |
| 2 | c | Chopped Vidalia onions |
| 3/4 | c | Walnuts, lightly toasted |
| 1/4 | c | Finely chopped scallions |
| 3/4 | c | Finely chopped cilantro |
| 1 1/3 | c | Homemade mayonnaise |
| | | You may use commercial mayo |
| | | Fresh ground black peppe |
Place the chicken breasts in a saucepan with enough water to cover. Bring
to a boil, add 1/2 teaspoon 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-size skillet over medium-high heat. Saute the onions,
stirring, until deep golden brown, about 20 minutes. Drain the onions and
add them to the chicken. Cool to room temperature. Add the walnuts,
scallions, and cilantro to the chicken. Toss with the mayonnaise and season
with salt and pepper. Serve the salad at room temperature.