Pedernales Chicken - Lucchef
"I came up with this recipe when I was living in Johnson City, Texas. It has a wonderful sweet and spicy flavor and a very traditional southern American flavor as well, as it is inspired by chicken salad. ENJOY!"
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 cups roasted chicken pieces, shredded
- 4 slices pineapple
- 2 tablespoons sugar
- 3⁄4 cup walnuts, diced
- 1 cup light mayonnaise
- 3 tablespoons horseradish
- salt, to taste
- white pepper, to taste
- 4 green onions
directions
- In a small bowl whisk together mayo, horseradish, salt and white pepper to make a sauce and place into a squeeze bottle or a plastic sandwich bag with a small cut in the corner.
- Roast the pineapple slices with the sugar on top until browned.
- Mix the walnut with the chicken as well as a little salt to taste.
- Place 1 pineapple piece on each plate with the browned side up and place 1 tightly packed cup of chicken in the center of the pineapple slice.
- Drizzle the sauce over each plate of chicken and place the onion atop the chicken horizontaly.
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RECIPE SUBMITTED BY
Well first, I LOVE to cook and I love the outdoors. I am origionaly from Vermont, USA. I have been in the hospitality industry for eight years and I have studied under two great chefs for a total of about four years learning french, carribian, healthfood, and other world cusines and I am in the process of writing my own cook book. Now I live in Santiago, Chile with my fiance and I am learning the cuisine here, but not just the Chilian cuisine but South American. I hope that you find my recipes helpful and tasty. Please send me mail with feedback. ENJOY!
