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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 3 |
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My mom really likes the DC Chicken Salad at Corner Bakery, so I came up with a copy that tastes as good as the real thing. Enjoy! Ingredients:
1 (1 inch) piece fresh ginger root |
1 star anise pod (optional) |
2 skinless, boneless chicken breast halves |
1/2 cup mayonnaise |
1/8 teaspoon salt |
1 pinch ground black pepper |
1 pinch paprika |
1/2 teaspoon honey |
1/2 cup diced celery |
1/2 cup diced apples |
1/4 cup diced red onion |
1/4 cup chopped raisins |
1/4 cup chopped walnuts |
2 teaspoons minced fresh ginger root |
Directions:
1. Place the 1-inch piece of ginger and star anise in a pot of water over medium-heat and bring to a boil. Add chicken to the water. Lower heat to medium-low; simmer until chicken is no longer pink the middle, 10 to 12 minutes. Remove to a plate to cool. Once cool to the touch, dice into bite-sized pieces.
2. Make a dressing by whisking together the mayonnaise, salt, pepper, paprika, and honey; set aside.
3. Combine the diced chicken, celery, apple, onion, raisins, walnuts and 2 teaspoons minced ginger in a bowl. Drizzle dressing into the chicken mixture; stir until pieces are evenly coated. Cover and refrigerate overnight.
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