Lunch: Chicken Salad with Fresh Herbs and Pecans

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Salad with Fresh Herbs and Pecans

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1 head garlic, halved, plus 1 teaspoon minced garlic
1/2 cup finely diced celery, tops and bottoms reserved for poaching liquid
1/3 cup finely chopped red onion, tops and bottoms reserved for poaching liquid
2 bay leaves
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken breasts
1 cup prepared mayonnaise
1/2 teaspoon Dijon mustard
3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)
1/2 cup whole pecans

Instructions

Fill a 12-inch covered saute pan 3/4 of the way with water and bring to a simmer. Add the garlic head, celery tops and bottoms, onion tops and bottoms, bay leaves, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Return the liquid to a simmer.
Rinse the chicken briefly under cool running water, and then pat dry with paper towels. Season the chicken on both sides with the remaining salt and pepper. Add the chicken breasts to the poaching liquid, cover, and cook until the internal temperature reaches 165 degrees F when tested with an instant-read thermometer, about 20 to 25 minutes. Remove the chicken breasts and set aside to cool.
While the chicken is cooking, combine the minced garlic, diced celery, finely chopped red onion, mayonnaise, mustard, and herbs in a large mixing bowl and mix well.
When the chicken is cool enough to handle, cut it into 1/2-inch dice, add the chicken and the pecans to the mayonnaise mixture, and mix well. Serve the salad immediately, or transfer to the refrigerator to chill.

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