Recipe: Chicken and Canadian Bacon Salad with Toasted Pecans

Chicken and Canadian Bacon Salad with Toasted Pecans
alt.cooking-chien/Gigolette (1999)
Serves up to l6

6 whole chicken breasts (with skin) 4-1/2 lbs.
3 Tbsp. peanut oil
1/2 lb. pecan halves (2-1/3 cups)
2 tsps. ground cumin
2 pkgs. ( 10 oz. ea.) frozen baby peas
2 lbs. canadian bacon, diced in 1/2"pcs.
2 lbs. mushrooms, diced in 1/2" pcs.
1/3 cup fresh lemon juice
2 cups thinly slliced scallions (abt. 2 bunches)
1 1/2 cups plain yogurt
1 1/2 cups sour cream
1/4 cup Dijon-style mustard
2 Tbsp. salt
2 tsps. freshly ground pepper

Place chicken in a large wide saucepan with water to cover; bring to a simmer over med. heat, and poach til firm to the touch, about 45 minutes. Let cook in the liquid. Drain, and remove skin, and cut in 1/2-inch cubes.

Meanwhile, in another large skillet, heat the oil. Add the pecans, sprinkle with the cumin and saute over moderately high heat, tossing constantly, until aromatic and lightly toasted, about 4 min. Put on paper towels to drain.

Blanch the peas in boiling salted water for 30 seconds; drain and cool.

In large bowl, combine the chicken, pecans, bacon and mushrooms. Add the lemon juice and toss until coated. Add the scallions and all but 1/3 cup of peas.

In smaller bowl, combine the yogurt, sour cream, mustard, salt and pepper and mix well. Pour the dressing over salad and toss to coat.

Transfer salad to a large decorative bowl or platter, and garnish with the remaining peas. Serve.