CHICKEN SALAD RECIPES
Potato and Chicken Salad With Salsa Verde
FOR THE SALSA VERDE:
1 cup loosely packed flat-leaf parsley leaves
1 cup loosely packed mint leaves
1/2 cup loosely packed dill sprigs
1/4 cup olive oil
1 tablespoon Dijon-style mustard
1 tablespoon fresh lemon juice
Freshly cracked black pepper
FOR THE SALAD:
6 fingerling potatoes
1 sprig mint
2 cooked chicken breast halves, cut into thick strips or shredded
1 tablespoon capers (preferably salt-packed), rinsed and drained
2 ounces baby arugula leaves
For the salsa verde: Combine the parsley, mint, dill, oil, mustard, lemon juice and pepper in a food processor; pulse just until coarsely chopped.
For the salad: Combine the potatoes, the sprig of mint and a generous pinch of salt in a medium saucepan. Add enough cool water to cover by at least 1 inch, and bring to a boil over medium-high heat. Cook for 15 minutes or until the potatoes are just tender enough to pierce with a sharp knife.
Drain; cut the potatoes in half lengthwise and return them to the (empty) saucepan over low heat, along with the chicken and capers. Toss to incorporate and cook just long enough to warm everything through. Turn off the heat.
Add the salsa verde to the saucepan and toss gently to coat.
Divide the arugula between plates. Top with the dressed salad. Serve right away.
Tastes Like Chicken Salad
FOR THE SALAD:
3 cups roasted, unsalted hulled sunflower seeds
4 ribs celery, thinly sliced
3 scallions, trimmed and thinly sliced
3 tablespoons dried oregano
3 tablespoons dried thyme
3 tablespoons dried sage
FOR THE DRESSING:
1/2 cup roasted, unsalted macadamia nuts
1/2 cup roasted, unsalted cashews
1/2 cup pine nuts
1/2 cup roasted, unsalted Brazil nuts
1/4 cup coarse-grain mustard
6 cloves garlic, crushed
1 1/2 tablespoons fine sea salt
2 cups coconut water
11/4 cups fresh lemon juice (from 5 to 6 lemons)
For the salad: Put the sunflower seeds in a large bowl. Cover with cold water (by at least 1 inch); soak for 4 hours.
Meanwhile, make the dressing: Combine the macadamia nuts, cashews, pine nuts, Brazil nuts, mustard, garlic and salt in a food processor or blender; process until smooth.
With the motor running, gradually add the coconut water and lemon juice to form a creamy-looking dressing.
Drain the sunflower seeds and shake them dry. Wipe out the bowl they were soaking in, then return the dry seeds to the bowl along with the celery, scallions, oregano, thyme and sage.
Pour the dressing over the mixture and toss to incorporate. For best flavor, cover loosely and let the mixture rest for 30 minutes before serving.
Serve at room temperature on grilled bread or atop salad greens.
Chicken Salad for the Ladies
5 cups cooked chicken, preferably white meat, cut into bite-size pieces (see note)
3/4 cup chopped scallions
Flesh from 1 large mango, diced (1 cup)
1/3 cup mango chutney, such as Major Greys
1/4 cup regular or low-fat mayonnaise (do not use nonfat)
Juice of 1 lemon
1 1/2 cups plain, whole-milk Greek-style yogurt
1 tablespoon low-sodium soy sauce
1/3 cup roasted, salted peanuts, lightly crushed, for garnish (optional)
1/3 cup chopped cilantro leaves, for garnish (optional)
Serves five to six.
Combine the chicken, scallions, mango, chutney, mayonnaise, lemon juice, yogurt and soy sauce in a serving bowl; stir to blend well.
Just before serving, garnish with the peanuts and cilantro, if desired.
Note: Using a store-bought rotisserie bird keeps this dish easy, but if youd rather cook the chicken yourself, trim 4 or 5 boneless, skinless chicken breast halves of visible fat. Season them generously with salt and pepper, and arrange them on a foil-lined rimmed baking sheet. Cover tightly with foil; bake in a 300-degree oven for 30 minutes. Cool before cutting.
Saffron Chicken, Lemon and Green Bean Salad
1 lemon, scrubbed well
1 1/2 teaspoons kosher salt, plus more as needed
Pinch saffron threads, crumbled
2 tablespoons finely chopped mint leaves
1 clove garlic, minced
3 tablespoons fresh lemon juice
1/4 cup olive oil
About 11/4 pounds boneless, skinless chicken breast halves (tenderloins removed), trimmed of visible fat
1 pound fresh green beans, trimmed
2 tablespoons finely chopped fresh thyme leaves
1 tablespoon honey
Freshly ground black pepper
Use a fork to prick the lemon in 3 or 4 places. Place in a small saucepan along with 1 teaspoon of the salt. Cover with water; bring to a boil over high heat, then reduce the heat to low, cover and cook for 50 minutes or until quite tender. Drain and cool.
Meanwhile, whisk together the saffron, mint, garlic, 1 tablespoon of the lemon juice, 1 tablespoon of the oil and the remaining 1/2 teaspoon of salt in a gallon-size plastic zip-top bag. Add the chicken and seal. Massage to coat; let it marinate (at room temperature) while you prep the beans.
Set up a steamer over a few inches of barely bubbling water (over medium heat). Place the beans inside; cover and steam for 4 minutes or until crisp-tender and a brighter shade of green. Cool, then cut into 1/2-inch pieces, transferring them to a mixing bowl as you work.
Grease a large skillet with cooking oil spray and place it over medium-high heat. Once the pan is hot, add the marinated chicken. (Its okay if some marinade remains on the chicken; discard any remaining marinade.) Cook for 8 to 10 minutes, then turn the chicken over and cook on the second side for 6 to 8 minutes or as needed, until the chicken is cooked through and nicely browned. Cool, then cut into bite-size pieces, transferring them to the bowl of green beans.
Slice off and discard the ends of the lemon, then cut the fruit in half lengthwise. Scoop out and discard the flesh and pulp. Cut the remaining peel (with pith) into thin slices, then into1/4-inch pieces, adding them to the bowl as you work. Add the thyme.
Whisk together the remaining 2 tablespoons of lemon juice and the honey in a liquid measuring cup, then whisk in the remaining 3 tablespoons of oil to form an emulsified dressing. Season lightly with salt and pepper.
Pour the dressing over the lemon-chicken mixture and toss to incorporate. Serve at room temperature.
Pecan Chicken Salad
3 pounds boneless, skinless chicken breast halves, patted dry
3 cups no-salt-added chicken broth, heated to almost boiling
1 pound seedless green grapes, some cut in half
1 1/2 cups pecan halves, toasted (see note)
1 cup diced celery
1 cup chopped fresh dill, plus a few sprigs for garnish
1 cup regular or low-fat sour cream (do not use nonfat)
11/4 cups regular or low-fat mayonnaise (do not use nonfat)
Freshly ground black pepper
2 bunches watercress (optional)
Preheat the oven to 350 degrees.
Arrange the chicken breast halves in a single layer in a shallow baking dish, then pour in the broth. Lay a sheet of aluminum foil or parchment paper over the baking dish; bake for 30 minutes or until the chicken is cooked through. Use tongs to transfer the chicken to a plate to cool; discard the broth. Shred the chicken into bite-size pieces, placing them in a large mixing bowl as you work, and add the grapes, pecans, celery and chopped dill; toss to incorporate.
Whisk together the sour cream and mayonnaise in a medium bowl, then scrape it into the bowl with the chicken. Toss to coat, then season well with salt and pepper. Cover and refrigerate for at least 2 hours.
Arrange beds of watercress on individual plates, if desired; top with equal portions of the chicken salad. Garnish with sprigs of dill. Serve right away.
Note: Spread the pecans on a rimmed baking sheet; toast at 325 degrees for 5 to 7 minutes, shaking the pan once or twice, until the nuts are fragrant and lightly browned. Cool completely before using.
GARDEN HERB PASTA SALAD
1 cup rotini pasta
1 cup chopped celery
1 cup chopped red bell pepper
1 cup chopped zucchini
1/2 cup sliced black olives, drained
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh Italian parsley
1 1/2 cup chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 1/2 cup diced pepperoni, optional
1/2 cup sliced fresh carrots
Bonnies Herb Vinaigrette (recipe follows)
Serves four to six.
Prepare pasta according to package directions. Drain and cool pasta.
Combine pasta with remaining ingredients and enough vinaigrette to moisten the mixture. Refrigerate until served.
BONNIES HERB VINEGAR
1 cup fresh herbs of choice (leaves and stems of basil, oregano and rosemary, or others)
4 cups red wine vinegar
1 garlic clove
Makes about 4 cups.
Heat vinegar until steam rises (do not boil). Add herbs and garlic. Continue to heat for 3 minutes (do not boil). Transfer to sterile container. Strain out herbs before use in recipe. Store for up to 6 months.
To make Bonnies Herb Vinaigrette: Combine 1 cup Bonnies Herb Vinegar, 3 tablespoons honey and 1/2 cup olive oil. Refrigerate for up to 2 weeks.
1 1/2 tablespoons kosher salt
Zest and juice of 1/2 lemon
1 1/2 teaspoons minced thyme leaves
1/2 teaspoon finely minced garlic
1 rabbit, cut into serving pieces
2 cups buttermilk, more if needed
3 cups flour
1 1/2 teaspoons table salt
4 to 6 cups lard
1 large onion, sliced into thick rings
Serves two to four.
In a deep, medium bowl, combine the kosher salt, lemon zest and juice, minced thyme leaves, several grinds of black pepper and garlic to form a rub. Add the rabbit pieces to the bowl, massaging the rub all over each piece. Cover the bowl with plastic wrap and refrigerate overnight, or at least several hours.
The next morning, pour the buttermilk over the pieces and gently toss to coat; the buttermilk should barely cover the rabbit; if not, add just enough to roughly cover. Cover the bowl again and refrigerate for 1 to 2 hours.
Season the flour: Place the flour in a large bag, bowl or baking dish, and season with 1 1/2 teaspoons table salt and 1 1/2 teaspoons freshly ground pepper. Taste the flour, and adjust seasoning if desired.
About 1 hour before frying, remove the bowl from the refrigerator. Remove each piece of rabbit from the buttermilk, shaking gently to remove any excess buttermilk (do not attempt to dry the pieces). Dredge each piece in the seasoned flour mixture, coating completely. Shake to remove the excess flour, and set the pieces aside on a rack to dry and warm to room temperature.
While the pieces are resting, prepare the lard: Place about 4 cups lard in a large, heavy skillet or frying pan over medium heat.
Melt the lard; it should come up about one-half to three-fourths inch up the side of the pan (melt additional lard if needed). When the lard is just melted, add the onion rings and continue heating the lard until the onion is caramelized and the lard is hot. Remove the onion (discard it or save for another use), and check the temperature of the lard; a thermometer should read 350 degrees.
Gently place the pieces in the hot lard, being careful not to crowd. Lower the temperature to 325 degrees and fry the pieces on each side until crisp and golden brown and the meat is firm and opaque, about 5 minutes for smaller pieces and 7 to 8 for larger. Flip the pieces over and fry on the other side until done (a thermometer inserted in the meat should read 160 degrees). Remove the pieces from the hot oil and drain, skin-side up, on crumpled paper towels. Repeat until all of the pieces are fried.
Serve the pieces hot or at room temperature.
ITALIAN BRAISED RABBIT (CONIGLIO BIANCO)
2 bay leaves
1/2 teaspoon fennel seeds
1 teaspoon coriander seeds
10 juniper berries, crushed (optional)
1 teaspoon cracked black peppercorns
1/3 cup olive oil
1 onion, sliced root to stalk
1/2 cup white wine or vermouth
1 teaspoon dried thyme
5 to 6 cloves roasted or preserved garlic
10 to 20 green olives, pitted and halved
3 tablespoons chopped fresh parsley
Serves four to six.
Cut the rabbits into serving pieces. Save the stray bones in the pelvis, ribs, belly flaps and neck for the stock.
Make a quick rabbit stock: Place all of the rabbit pieces -- not just the stray ones -- into a pot and cover them with cool water by about one-half inch. Bring this to a boil, then remove from heat. Skim off any sludgy stuff that floats to the top. Fish out all the good pieces of rabbit -- legs and saddle -- and put them in a bowl in the refrigerator. Add the bay leaves, fennel seeds, coriander seeds, juniper berries (if using) and cracked black peppercorns to the pot. Return everything to a bare simmer and cook for 1 hour.
Strain, discarding the solids, and set aside. You will need 1 cup rabbit stock to complete the recipe; any remainder can be covered and refrigerated for up to five days, or frozen for up to 3 months.
In a heavy, lidded pot, such as a Dutch oven, heat the olive oil over medium heat.
When it is hot, add the sliced onion and cook until soft and translucent. Do not brown them. Add the white wine, 1 cup of the stock, the rabbit pieces from the refrigerator, the thyme and the garlic. Bring to a simmer and add 1 teaspoon salt, or to taste. Reduce the heat to low, cover the pot and cook until the meat is tender, about 1 1/2 to 2 hours.
Finish the dish by adding the green olives and fresh parsley. Cook for 2 to 3 minutes and serve.