18 Seaboard Chicken Salad

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Prep: 25-30 min. •  Cook: 60 min. •  Serves: 4


  • 1 small ( 2 ½ - 3 lb.) chicken
  • ½ cup white raisins (sultanas)
  • ½ cup dry white wine
  • ½ cup Biggin's® sweet potatoes, scrubbed, peeled and finely diced
  • ½ c. finely diced celery
  • 1 c. mayonnaise
  • ½ tbsp. kosher salt, or to taste
  • 2 tbsp. honey


Preheat oven to 375-degrees. Place the chicken on a roasting rack and roast until cooked through, about 1 hour. Allow to cool, then shred the meat and set aside. Place the white raisins (sultanas) and wine in a small pot over medium-low heat. Poach until the liquid is reduced by half, Drain, reserving the liquid and raisins separately. Blanch the sweet potatoes in boiling salted water just until tender, 1-2 minutes. Shock in ice water to stop the cooking, then drain. Combine the mayonnaise, salt, honey and reduced wine in a mixing bowl. Add the shredded chicken, raisins, sweet potatoes and celery. Toss gently to combine. Refrigerate if not using immediately.

Recipe courtesy of www.SweetPotatoes.com