Seared and Steamed Chicken

  • 3 each Springer Mountain Farms © chicken breast, boneless skinless 
  • 2 Tablespoons salt
  • 2 Tablespoons pepper
  • 1 Tablespoons oil
  • 1 cup chicken stock

Chicken Salad Blend

  • ½ cup celery, chopped
  • 2 Tablespoons shallot, minced
  • 10 each gherkins, sliced into small discs
  • 3 Tablespoons scallions, sliced on a biased
  • 1 cup white grapes, sliced in half
  • ¼ cup pecan, chopped
  • 1 cup mayo
  • 1 teaspoon brown mustard
  • 2 cups parsley, chopped
  • 2 Tablespoons butter, softened

Plating (optional garnish)

  • 4 each croissant, slice horizontally
  • 2 cups arugula
  • 2 Tablespoons lemon pepper mix
  • 4 Tablespoons butter, unsalted / softened


For the Seared and Steamed Chicken:

  1. Place chicken breasts on a clean plate and evenly distribute seasoning on both sides of the chicken. Set aside temporarily
  2. In a dutch oven pot over medium-high heat, add oil and sear each side untouched for 4 minutes, allowing each side to brown
  3. Remove chicken onto a clean plate and set aside temporarily
  4. With the dutch oven pot still over medium-high heat, carefully add in a temperature safe trivet into the pot and then pour the chicken stock on top
  5. Next, add back chicken breast onto the trivet and now turn heat to high
  6. Allow chicken stock to come to a boil and cover with lid and allow to cook for 15 minutes
  7. Remove chicken and place onto clean plate. Allow chicken to come to room temperature
  8. Roughly cut chicken into 1” cubes; set aside for Plating

For the Chicken Salad Blend:

  1. In a large mixing bowl, add all items as detailed in Chicken Salad Blend
  2. Using a wooden spatula, mix ingredients until well integrated
  3. Now mix in cubed Seared and Steamed Chicken
  4. Set aside bowl, for Plating


  1. Take the bread and carefully slice horizontally
  2. Coat sliced portion of the bread with a thin layer of butter
  3. In a 12” skillet over medium heat, toast buttered and sliced portion of bread for 2-3 minutes or until golden brown
  4. Find the bottom toasted half of bread and lay it bottom side down on the plate
  5. Next, layer roughly ½ cup arugula on top
  6. Spoon Chicken Salad on bread topped with arugula
  7. Add lemon pepper mix as desired
  8. Top with other toasted half of the croissant
  9. Serve and enjoy!


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About the Author

Chef Brian Carson