Once you've cooked your chicken breasts, you can now combine the meat with other ingredients to make your own version of chicken salad. My favorite recipe comes from Ina Garten who uses green grapes, green celery and green tarragon for her flavors and contrasts. I always taste a grape in the grocery store to be sure they're sweet before I buy a bunch.This makes great salad.
CHICKEN SALAD VERONIQUE
serves 4
4 split (two whole) chicken breasts, cooked according to your choice
1/2 C mayonnaise (use Hellmann's)
1 1/2 T chopped fresh tarragon leaves
1 C small diced celery, about 2 stalks
1 C green seedless grapes, cut in half.
Cut the chicken into 3/4 inch dice and place it in a bowl. Add the other ingredients, 1 1/2 to 2 teaspoons salt and 1 teaspoon pepper, and toss thoroughly.
To make ahead: cooking the chicken (in whatever method you prefer) and making the salad can all be done a day ahead. The salad should be covered and refrigerated. Bring it back to room temperature before serving.
Note: If you want more crunch, add some slivered almonds. Or, if you want curried chicken salad, add some curry powder to the mayo (or whatever mixture you're using) and substitute raisins for the grapes.
Note: If you want more crunch, add some slivered almonds. Or, if you want curried chicken salad, add some curry powder to the mayo (or whatever mixture you're using) and substitute raisins for the grapes.
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