Treva shares
Alan Jackson's Favorite Chicken Salad
Alan Jackson's Favorite Chicken SaladBy Parade
The new book Country Music's Greatest Eats, from Southern Living and CMT, features delectable dishes from musicians' kitchens. Here's one of Alan Jackson's favorites.
Makes 6 servings
Active Time 25 minutes/ Total Time 1 hour. 20 minutes.
4 (6-oz) skinned and boned chicken breasts
1 (46-oz) can pineapple juice
2 Tbsp honey
1 tsp apple cider vinegar
1/2 cup toasted slivered almonds
3/4 cup mayonnaise
1 cup sweetened dried cranberries (optional)
Sea salt to taste
Freshly ground black pepper to taste
Lettuce leaves
1. Bring chicken and next 3 ingredients to a light boil in a large Dutch oven over medium heat; reduce heat to medium-low, cover, and simmer 45 minutes or until chicken is tender.
2. Remove from heat; drain. Cool chicken 10 minutes; shred chicken with two forks.
Add salt and pepper. Serve on lettuce leaves.
Makes 6 servings.
Reprinted with permission from the new cookbook by Southern Living and CMT, Country Music's Greatest Eats (Oxmoor House, 2014).
The new book Country Music's Greatest Eats, from Southern Living and CMT, features delectable dishes from musicians' kitchens. Here's one of Alan Jackson's favorites.
Makes 6 servings
Active Time 25 minutes/ Total Time 1 hour. 20 minutes.
4 (6-oz) skinned and boned chicken breasts
1 (46-oz) can pineapple juice
2 Tbsp honey
1 tsp apple cider vinegar
1/2 cup toasted slivered almonds
3/4 cup mayonnaise
1 cup sweetened dried cranberries (optional)
Sea salt to taste
Freshly ground black pepper to taste
Lettuce leaves
1. Bring chicken and next 3 ingredients to a light boil in a large Dutch oven over medium heat; reduce heat to medium-low, cover, and simmer 45 minutes or until chicken is tender.
2. Remove from heat; drain. Cool chicken 10 minutes; shred chicken with two forks.
Add salt and pepper. Serve on lettuce leaves.
Makes 6 servings.
Reprinted with permission from the new cookbook by Southern Living and CMT, Country Music's Greatest Eats (Oxmoor House, 2014).
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