Pine Nut Chicken Salad
- TOTAL TIME: 30 MIN
- SERVINGS: 4 to 6
In Korea, chef David Chang tasted a delicate, creamy pine nut sauce, made with only pine nuts, apricot nectar and chives. He immediately thought it would be a good substitute for mayonnaise. It's delicious in this chicken salad and would also be good in shrimp salad, lobster salad and egg salad, or used as a sandwich spread.
- 1/2 pound pine nuts
- 3/4 cup apricot nectar or juice or apple juice
- 3 tablespoons chopped chives
- 2 inner celery ribs, finely diced
- One 3-pound rotisserie chickenskin and bones discarded, meat shredded (about 4 cups)
- 1 tablespoon sesame seeds, preferably black
- In a blender, combine the pine nuts and apricot nectar and puree until smooth. Add 2 tablespoons of the chives and pulse just to incorporate. Transfer the sauce to a bowl and stir in the celery and chicken. Season with salt. Garnish with the sesame seeds and the remaining 1 tablespoon of chives and serve.
Pinot Gris from Oregon can seem sweet, thanks to an nice intensity of ripe apple and pear flavors, but many of these wines are, in fact, dry. Try one with this crunchy, slightly sweet salad.
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Congratulations to Mei Lin, winner of Top Chef Season 12.