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Oscar's Chicken Salad

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Cuisine: American Sandwich

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


    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


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.


Truffle oil can be found at specialty cooking shops and Whole Foods markets. This recipe can be cut in half for a smaller crowd.


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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