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Wednesday, June 8, 2011

Elizabeth's Chicken Salad


Another wind storm and the peaches are gone from the front yard.  Lucky for us more are ripening in the backyard. For this great summer salad, I replaced the grapes and added freshly picked peaches.  A fabulous switch.

During the past week I have tried out a variety of organic chicken and have been less then impressed.  I am back to Empire Kosher organic chicken - worth every penny.  Best of all it doesn't have the funky bits shoved in it.  Ugh!  I hate having to dive into the carcass to pull out the inners.

Elizabeth's Chicken Salad
from The Fiddlehead Cookbook
adapted

Poached Chicken
1 1/2 cups water
1/2 cup dry white wine
1 sweet onion quartered
2 organic carrots cut into 2 inch pieces
1 organic celery rib cut into 2 inch pieces
1/2 lemon
5 parsley springs
1 garlic clove lightly crushed
1/4t black peppercorns
4 springs fresh thyme
2 large whole kosher organic chicken breasts

~ place all ingredients but chicken in pot over high heat
~ place chicken on top of vegetables
~ when liquid comes to a boil reduce heat to low and cover
~ simmer gently until meat is cooed through 15 to 20 minutes
~ remove chicken from the pot and allow to cool
~ you can toss the stock or strain and save for another use
~ cut chicken into 1/2 cubes
~ cover and refrigerate until ready to make salad

Chicken Salad
4 cups cubed chicken
4T extra virgin olive oil
4T raspberry vinegar
2T low fat sour cream
2t dijon mustard
4 freshly picked peaches or organic peaches
1/2 to 3/4 cup toasted chopped walnuts
sea salt and black pepper to taste
3 cups shredded romaine lettuce

~ in a large mixing bowl add chicken
~ whisk olive oil, vinegar, sour cream and mustard in a small bowl
~ add to the chicken and mix 
~ add salt and pepper to taste
~ plate 1/2 cup lettuce per plate
~ top with chicken mixture
~ sprinkle nuts and arrange peaches

from our garden: peaches, thyme, parsley, lemon

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