Tuesday, July 28, 2015

1,000 Chicken Salads: Yet Another (Summery!) Chicken Salad Recipe

Chicken salad recipes are like... well, you can look up the proverbial quote of Simone Elkeles to get my comparison.  To keep the title of this blog kosher, let's just leave it at: everybody's got one.

So I know that the recipe I am sharing with you tonight is not going to necessarily be a recipe that you've been gagging for, nor is it one that you will find yourself passing on to your children's children.

But I will tell you this: it is good.  It is different.  It is summery.  You should try it.

Here are the ingredients before they were blended with the dressing:

The chicken was leftover from my spatchcocking last night, as any good chicken salad chicken is (leftover, not necessarily spatchcocked...). And I ate the salad plain.  No bread.  You get the real taste of it that way (and you aren't eating any grain).

Here's the recipe for 2 servings:

You will need: a medium bowl; a small bowl; a small whisk; a fork

Put the salad ingredients into the medium bowl:
  • 2 chicken thighs, meat diced
  • 2 chicken legs, meat diced
  • 1/2 chicken breast, meat diced
  • cut into 1/4-in. cubes:
    • 1/2 small cucumber, seeded
    • 1 large radish
  • 1 green onion, sliced thinly
  • 3 large basil leaves, slivered
  • 1/4 cup blueberries
  • 1/4-in. piece of jalapeno, minced
Put the dressing ingredients into the small bowl:
  • juice of half a lemon
  • 2 Tblsp. sour cream
  • dash of nutmeg
  • kosher salt and fresh ground pepper to taste

Whisk the dressing ingredients until completely blended.  Pour over the salad ingredients and toss until everything is coated evenly.  Chill if making ahead, then plate, garnish with baby basil leaves and blueberries, and serve.


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