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1 hours
Prep: 30 minutes
Cook: 35 minutes
791 calories per serving view nutrition facts
6 servings
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| 3 | pounds | chicken breasts | whole |
| 1 | x | salt | |
| 1/4 | cup | vegetable oil | |
| 2 | cups | vidalia onions | chopped |
| 3/4 | cup | walnuts | lightly toasted |
| 1/4 | cup | scallions, spring or green onions | finely chopped |
| 3/4 | cup | cilantro | finely chopped |
| 1 1/3 | cups | mayonnaise | |
| 1 | x | black pepper | to taste |
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.
| % Daily Value* | |
| Total Fat 44.0g | 68% |
| Saturated Fat 7.0g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 207mg | 69% |
| Sodium 549mg | 23% |
| Total Carbohydrate 23.0g | 8% |
| Dietary Fiber 2.0g | 9% |
| Sugars 9.0g | |
| Protein 76.0g | 151% |
| Vitamin A | 5% | Vitamin C | 11% | |
| Calcium | 8% | Iron | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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