Macadamia Chicken Salad

by:

Compatible Wolf Appliances:

Yeilds
6-8
Servings
Prep Time
15
minutes
Cook Time
20
minutes

Modes

Convection Roast

Ingredients

  • 1 1/4 pounds or 20 ounces chicken breast, boneless and skinless
  • 12 ounces chicken thighs, boneless and skinless
  • 3/4 cup mayonnaise
  • 1 Tablespoon dijon mustard
  • dash of hot sauce
  • 1 teaspoon lemon juice
  • Kosher salt and ground pepper, to taste
  • 1 Tablespoon fresh Italian parsley, chopped
  • 1/2 cup onion, diced medium
  • 1/3 cup celery, diced medium
  • 1/2 cup roasted macadamia nuts, salted is okay

Instructions

Preheat the Wolf E-Series Oven on Convection Roast Mode to 375°F. Move the top rack to position 4.

If available, use the blue enamel roasting pan with the wire rack that came with your oven to cook the chicken. If not, a baking sheet will suffice.

If the chicken breasts are an inch or thicker, consider cutting them in half to reduce thickness and shorten the roasting time. Season both sides of the chicken with salt and pepper. Place them on the roasting rack or pan.

Place the chicken in the oven on rack position 4 and cook until the internal temperature reaches 165°F, measured with a thermometer. This should take approximately 20–25 minutes.

While the chicken is roasting, mix all the other ingredients, except the macadamia nuts, in a bowl.

Place the macadamia nuts in a freezer-grade Ziploc-style bag, and gently smash them with a tenderizing mallet or the bottom of a small saucepan. Set aside.

In a bowl mix, mayo, dijon mustard, dash of hot sauce, lemon, salt, pepper, parsley, onions, and celery.

Once the chicken has reached the correct temperature, remove it from the oven and let it cool for about 15 minutes.

Dice or chop the chicken into 1/2-inch pieces and add them to the bowl with the sauce mixture. Add the macadamia nuts to the mixture and stir to thoroughly coat the chicken.

Taste and adjust the seasoning with salt and pepper as needed. Transfer the mixture to a serving dish or storage container, and refrigerate for 30–60 minutes.

Serve with croissants, crackers, crostini, or your favorite bread, and enjoy. This dish should stay fresh for 5–7 days in your Sub-Zero refrigerator.