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Layered Chicken Salad with Blue Cheese & Toasted Georgia Pecans



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1 1/4 lb. boneless skinless chicken breast
1 qt. water
1 tsp. salt
2/3 cup chopped, toasted Georgia pecan halves
2 stalks celery, finely chopped
1/3 cup finely chopped red onion
1/3 cup grated carrot
1/2 cup prepared blue cheese dressing
1/2 tbsp. cider vinegar
8 large slices fresh tomato, preferably yellow and red
Parsley sprigs, for garnish (optional)
Georgia pecan halves, for garnish (optional)


  1. 1
    Cut chicken into 2" chunks. Heat water to boiling. Add salt. Stir chicken into boiling water, immediately reduce to just below a simmer and cook 10 minutes. Remove from heat and let chicken stand in cooking water 5 minutes. Drain and rinse chicken under cold water to stop the cooking process. Pat dry.
  2. 2
    By hand, shred chicken into bite-size pieces and place in mixing bowl. Add the pecans, celery, onion, carrot, blue cheese dressing, and vinegar. Mix until well combined.
  3. 3
    To serve, mound a scant 1/2 cup chicken salad in center of each serving plate and spread slightly to flatten to a round the same width as tomato. Top with a slice of red tomato. Mound another scant 1/2 cup salad mixture on top and arrange a yellow tomato slice on top. Garnish, if desired, with parsley sprig and pecan; serve.

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cuisines North & South American
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