Chicken Oven

Steam Roasted Chicken Salad

Most recipes for chicken salad recommend using a store-bought rotisserie chicken but you have much better control of the quality of your chicken if you cook it at home and, if you have a Thermador Convection Steam Oven you have several great options for cooking the chicken.

Roasting bone-in chicken pieces in the Combination Convection Mode yields a deep roasted flavor and some delicious caramelized juices that you can save and use in your cooking. Steaming a whole chicken or bone-in chicken pieces yields a softer more delicate flavor and texture and will yield about 2 cups of delicious chicken stock. Either way it only takes between 40 – 60 minutes to cook chicken that can be enjoyed year round in salads, over pasta, or in stir-fry dishes, or added to pizzas, burritos and sandwiches.

Roasted Chicken Salad with Grapes, Blue Cheese, Pecans & Mixed Greens

  • 2 bone-in chicken breasts,
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sweet Spanish paprika
  • 1/2 teaspoon mixed Italian seasoning
  • freshly ground pepper

Preheat the steam oven in the Combination Mode, 350°.

Place the chicken pieces in the solid pan.

Combine the seasonings with 1 teaspoon of Canola oil and rub into the chicken, place  the pan in the oven and cook for 30-35 minutes or until the chicken skin is golden and the meat is firm to the touch. Set the chicken aside to cool and scrape the pan juices into a small container to use with your cooking, be sure to discard the solidified fat before using.  Meanwhile prepare the salad ingredients:

  • 4 handfuls mixed greens
  • 2 stalks celery, trimmed and sliced into 1″ thick diagonal slices
  • 1 cup grapes, halved
  • 1/4 cup chopped red onion
  • 1/3 cup olive oil
  • 3 tablespoons champagne or white balsamic vinegar
  • sea salt & fresh pepper to taste
  • 2 cups sliced or shredded chicken
  • 1/2 cup pecans, toasted and coarsely chopped
  • 1/3 cup of your preferred blue cheese crumbled

Combine the greens with the celery, grapes and red onion and gently fold in the cooked chicken.  Mix the oil, vinegar and season with salt and pepper and gently mix with the salad ingredients.  Garnish with the nuts and blue cheese.

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