• 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 lb boneless chicken breast
  •  Kosher salt and black pepper, to taste
  • 1/2 cup diced celery
  • 1/4 cup chopped Cane River pecans
  • 1/4 cup whole grain mustard
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 tablespoon extra virgin olive oil
  • 1/2 teaspoon red wine vinegar
  • 8 slices of your favorite sandwich bread (ciabatta, sourdough, or multigrain)
  • 1 large slicing tomato, (heirlooms and creole preferably)
  • 2 cup greens of your choice
  • 1/4 cup cup sugar
  • 1 teaspoon black peppercorns
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 2 small red onions, sliced thinly


(Makes 4 sandwiches)

Chicken Salad:

Ingredients for chicken salad:
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 lb. boneless chicken breast
Kosher salt and black pepper, to taste
1/2 cup diced celery
1/4 cup chopped Cane River pecans
1/4 cup whole grain mustard
1/2 cup mayonnaise
1 tbsp lemon juice
1/2 tbsp extra virgin olive oil
1/2 tsp red wine vinegar
8 slices of your favorite sandwich bread (ciabatta, sourdough, or multigrain all go really well)
I large slicing tomato, (heirlooms and creole preferably.)
2 cups of greens of your choice

In a pot, bring gallon of water to a gentle simmer and salt heavily. Once boiled, add thyme, rosemary, bay leaves and 1 teaspoon of black pepper to the water to create a poaching liquid. Add chicken and simmer gently until it reaches an internal temperature of 160 F (about 15 minutes, depending on your stovetop). Remove from heat and allow chicken to cool in the liquid and remove when ready to use. Dice the chicken. In a bowl, combine chicken with celery, pecans, mustard, mayo, lemon juice, and salt and pepper to taste.

Pickled Red Onions:

Ingredients for pickled red onions: (Makes About 3 Cups)
1 1/4 cup red wine vinegar
1/4 cup sugar
1 tsp black peppercorns
1 tsp fennel seeds
1 tsp coriander seeds
2 small red onions, sliced thinly

In a saucepan, combine all ingredients except onions. Bring to a boil. Remove from heat and add the onions. Set aside to cool, stirring occasionally. Keep refrigerated for up to 3 weeks.

This Site Uses Cookies! (Not the Yummy Kind.)

We use tracking cookies to provide a better experience for you. These cookies allow us to personalize content and collect browsing data that helps improve our web pages. The information we collect from your visit is securely stored and never shared.