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California Chicken Salad

Posted at 12:56 PM, Jun 05, 2020

Sheree Kelley made a California Chicken Salad. Find today’s recipe and lots more in Sheree’s new cookbook, Servin’ Up Summer, which is scheduled to be released in early July. You can preorder a copy now on her website at www.shereerosekelley.com. For more information on the Belle Meade Winery, wine tastings, Belle Meade mansion and other attractions on the 30-acre property, visit www.bellemeadeplantation.com. Belle Meade Winery is located at 110 Leake Ave. Nashville, TN 37205.

California Chicken Salad
This recipe is a new twist on a Southern tradition. While in California studying
at the Culinary Institute of America, I was asked to prepare a dish using
fresh local fruits and vegetables and free range chicken.
Naturally, a Southern girl would opt for chicken salad, and as it turned out,
with the ingredients I had on hand, my interpretation would not be just any ol’
chicken salad.
The class day prior, we prepared yogurt and plum jelly. The mix of these two
plus toasted walnuts, fresh peaches and snap peas put a different spin on the
traditional Southern chicken salad.
Each day would end with the presentation of our dishes; then we would partake
of our labors for the day. My chef instructor came to me with the direct
question, “Just what is this?”
Not knowing if he liked or despised it, I recited the ingredients. He immediately
said, “I’m totally stealing your recipe!”
I was elated to please my instructor and could not wait to get back home to
share my new recipe with family, friends and now the world.
2 baked chicken breasts or 3 cups of baked chicken, chopped
2 peaches, chopped
4 ounces of snap peas, trimmed and snapped into thirds
1/2 cup Greek yogurt
2 teaspoons plum jelly
1 teaspoon salt
1/2 cup walnuts, toasted

Baked Chicken
2 chicken breasts
2 tablespoons olive oil
Salt and pepper to taste
• Preheat oven to 350 degrees. On baking sheet with sides, place chicken breasts
skin side up.
• Coat chicken breasts with olive oil and sprinkle with salt and pepper.
• Bake uncovered in oven for 45 minutes.
• Cool and then chop for chicken salad.

Instructions for preparing salad:
• Place chicken, peaches and snap peas in a bowl.
• Mix yogurt, plum jelly and salt in a bowl to make the dressing.
• Toss all together including walnuts.

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