Don't Miss Our Recent Livestream Events for Recipes, Tips & Seasonal FeaturesWatch Now >
|
Join The Ultimate Loyalty Experience®!Learn More >
Preheat oven to 350°F. Place butter on a sheet pan in the oven and allow to melt while oven preheats. Remove sheet pan from oven when butter is melted and spread pecans on the pan. Stir to coat pecans with butter, then sprinkle 1 tsp seasoned salt and rosemary over pecans. Bake 7-10 minutes in preheated oven; remove from oven, stir and let cool.
Meanwhile, heat olive oil in a large sauté pan over medium heat. Place chicken breasts in pan and sear 5-6 minutes on each side until golden brown. Add thyme and sauté for 1 minute. Pour in apple cider, bring to a boil then reduce heat to low; poach chicken for 15-20 minutes until cooked through (liquid will barely bubble while poaching but should not be boiling).
Remove chicken from pan, increase heat to high and boil liquid about 10 minutes until reduced to ½ c; strain into a bowl and allow liquid to cool. Shred chicken after it has cooled.
Mix shredded chicken, apples, celery, raisins, mayonnaise, strained apple cider mixture, sugar, rosemary, remaining ½ tsp seasoned salt, kosher salt and pepper until well blended. Fold in ½ c rosemary pecans.
Sprinkle remaining pecans on top of salad before serving and serve on a flaky croissant or over a bed of lettuce.
Rate this recipe to get started.
Do you need to address any issues or concerns? Store, company and merchant inquiries can be addressed by filling out our Guest Care Form
Yummy and fun to make
The recipe takes time and is well worth it. My family loved it as did I. The tasty, crunchy pecans created a perfect touch with the apples. Seasoning was just right.
Excellent salad that was enjoyed by the whole family. It took a little longer to prepare than stated but it was worth the effort. One negative was that my local Fresh Market had no fresh Rosemary in stock on the day this recipe was promoted online. I had to purchase the fresh Rosemary from a competitor.
OMG! This is so delicious. Thanks so much for this great recipe that I made for my holiday guest.
Delicious! Took advantage of the Tuesday chicken special and whipped this up. Was going to save for lunches, but we couldn’t wait and immediately started scooping up with crackers. Serving for lunches inside TFM multi grain croissants. Along with an apple coleslaw kit I picked up in TFM bagged salad section. Our chicken breasts were large and we will get easily 8 servings. Will definitely make again. One difference- I will grab more pecans from the TFM bulk bins and double the spiced nuts, reserving the extras for snacking! Thanks TFM for a great recipe, and all the superb products that make this into a meal.
Wonderful salad. Fed 4 when served over a bed of fresh spinach. Cut the fat by dry roasting the pecans and substituting non fat plain Greek yogurt for 2/3 of the mayo.
It was very filling and satisfying as a dinner salad
Really good!
Fantastic! wouldn't change a thing other than add a few cranberries!! I serve on rubbed kale and spinach lettuce to make it healthier
Delicious recipe my family loved ❤️
Yummy!