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.
Very good, versatile chicken salad. The point about serving it at room temperature is important -- it makes all the difference!
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|Serving Size: 1 Serving (379g)|
|Recipe Makes: 6|
|Calories from Fat: 482 (63%)|
|Amt Per Serving||% DV|
|Total Fat 53.5g||71 %|
|Saturated Fat 9.5g||47 %|
|Monounsaturated Fat 19.4g|
|Polyunsanturated Fat 21g|
|Cholesterol 156.9mg||48 %|
|Sodium 520.4mg||18 %|
|Potassium 691.9mg||18 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 18.2g|
|Protein 51.7g||74 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 765
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