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Oscar's Chicken Salad
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From the menu of . . . Oscar's
College Park
NOTE: This restaurant is no longer open.
Q: Everything on the menu at Oscar's in College Park is truly Oscar-worthy. I really enjoy the chicken salad on the lunch menu and think that it is something that I could possibly make at home.
-- Patty Crenshaw, College Park
A: White truffle oil gives this dish its unique flavor. It imparts a slightly musky, woodsy flavor that is complemented by pancetta (Italian bacon), which provides just a hint of smokiness.
Hands on time: 25 minutes Total time: 1 hour and 55 minutes Serves: 10
Ingredients:
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8 skinless, boneless chicken breasts
1 carrot, chopped
1 celery, chopped
1 onion, chopped
3/4 cup mayonnaise
3 tablespoons chopped parsley
2 tablespoons truffle oil, preferably white
3 tablespoons cooked pancetta or bacon, diced
Instructions:
In a pan, add enough water to cover chicken by an inch. Add carrot, celery and onion, bring to a boil and immediately reduce to a simmer. Poach chicken for 20 minutes, or until just tender. Discard liquid and vegetables and place chicken in refrigerator until cooled. Cut into bite-size pieces and place in a bowl. Add mayonnaise, parsley, truffle oil and pancetta. Serve on your favorite bread with a salad or chips.
Notes:
Truffle oil can be found at specialty cooking shops and Whole Foods markets. This recipe can be cut in half for a smaller crowd.
Nutrition:
Per serving: 446 calories (percent of calories from fat, 39), 23 grams protein, 46 grams carbohydrates, 2 grams fiber, 19 grams fat, 67 milligrams cholesterol, 209 milligrams sodium.
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Recipes from: Oscar's