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Three salads that bring lively flavors to chicken.

Three salads that bring lively flavors to chicken

Chicken is a natural partner with zesty flavors in these main-dish salads. One is served cold, one combines cold and hot ingredients, and one is eaten warm.

The first is a variation on Waldorf salad, with chicken and two kinds of mustard adding zip to apples, celery, and walnuts. Chicken breast, steeped in a fresh-ginger marinade, is stir-fried, then served on chilled watercress; mellow avocado slices complement both elements.

Poached onions, topped with chicken in a mild tomato-chili sauce, go with cilantro-flavored corn; the flavors are from Mexico, but calorically it's much lighter than many Mexican dishes.

Mustard-Chicken Waldorf Salad

1 large stalk celery

1 tablespoon drained capers

2 tablespoons chopped walnuts

1/4 cup coarse-grain mustard

1/4 cup Dijon mustard

3 cups shredded cooked chicken

2 medium-size Red Delicious apples Fresh mayonnaise (directions follow)

Salt and pepper

3 tablespoons lemon juice

1 large head butter lettuce (about 1/2 lb.), washed and crisped

1 small head (about 2 1/2 oz.) radicchio, washed and crisped

Parsley or watercress sprigs

Peel strings from celery, then cut stalk into 1/4-inch cubes. Combine in a large bowl with capers, walnuts, coarse-grain mustard, Dijon mustard, and chicken. Peel and core 1 apple; cut into 1/2-inch cubes and add to chicken along with enough mayonnaise (1/3 to 1/2 cup) to moisten. Season to taste with salt and pepper. If made ahead, cover and chill as long as overnight.

Core and thinly slice remaining apple and mix slices with lemon juice.

Arrange butter lettuce and radicchio leaves on 3 or 4 dinner plates. Mound salad equally on greens. Garnish with apple slices and parsley; accompany with remaining mayonnaise. Makes 3 or 4 main-dish servings.

Fresh mayonnaise. In a food processor, blender, or with a whisk, mix 1 large egg, 2 tablespoons sherry or red wine vinegar, and 1 tablespoon each Dijon and coarse-grain mustard. With motor on, or whisking, add 1 cup salad oil in a slow, steady stream. Makes 1 1/3 cups.

Hot and Cold Ginger-Chicken Salad

3 whole chicken breasts (3 to 3 1/2 lb. total), skinned and boned

Marinade (directions follow)

2 large ripe avocados

4 tablespoons lemon juice

6 tablespoons salad oil

3 tablespoons olive oil or salad oil

6 cups (about 1 lb.) lightly packed watercress sprigs, washed and crisped

Salt and pepper

1 lemon, cut into 6 wedges

Cut breasts into pieces about 1/2 inch wide by 2 inches long. In a bowl, mix the marinade with chicken and let stand at room temperature for 30 minutes (or cover and chill up to overnight).

Peel and pit avocados; cut lengthwise into thin wedges. Moisten with 1 tablespoon of the lemon juice to prevent darkening.

Life chicken from marinade. Place 2 tablespoons of the salad oil in a work or 10-to 12-inch frying pan over high heat. When oil is very hot, add chicken, a few pieces at a time--do not let pieces clump together. Cook, stirring, until chicken is tinged with brown outside and white in center (cut to test), 2 to 3 minutes. Lift out chicken with a slotted spoon and set aside; cook remaining chicken in the same manner, adding more oil as needed. When all the chicken is cooked, return to pan and stir briefly to rewarm.

Mix olive oil and remaining lemon juice with watercress; add salt and pepper to taste. Divide watercress equally on 5 or 6 dinner plates or on a large serving platter; add avocado and lemon wedges. Spoon hot chicken over watercress. Makes 5 or 6 main-dish servings.

Marinade. Stir together until smooth 2 tablespoons cornstarch and 1/4 cup soy sauce. Add 1/3 cup Oriental sesame, oil, 1/3 cup minced fresh ginger, 1/4 cup lemon juice, 1 tablespoon salad oil, 1/8 teaspoon hot chili oil or liquid hot pepper seasoning, and 1 clove garlic, minced or mashed.

Mexican Chicken-Onion-Corn Salad


3 large onions, cut in half crosswise and peeled

3 ears corn (fresh and husked, or frozen), cut into 2-inch pieces

3 cups cooked, shredded chicken

Hot tomato sauce (recipe follows)

Cilantro dressing (recipe follows)

Fresh cilantro (corainder) sprigs

Salt and pepper

In a 5- to 6-quart pan, bring 2 to 3 quarts water to a boil. Add onion halves, reduce heat, and simmer, covered, until tender when pierced, about 20 minutes. With a slotted spoon, lift onions from water; handling gently, turn upside down to drain. Return water to boiling, add corn, and cook, uncovered, just until corn is hot, about 5 minutes; drain.

While the corn cooks, mix the chicken with the tomato sauce in a frying pan; cook over medium-high heat, stirring often, until chicken is heated through, about 5 minutes.

Place onions, cut side up, on 6 dinner plates or on a large serving platter. Mound hot chicken salad equally onto each onion half. Place corn alongside and drizzle with cilantro dressing. Garnish with cilantro sprigs. Season with salt and pepper and offer remaining cilantro dressing to add to taste. Makes 6 servings.

Tomato sauce. In a 10- to 12-inch frying pan over medium-high heat, cook 1 small minced onion, 2 cloves minced or mashed garlic, and 2 tablespoons olive oil or salad oil, stirring frequently, until onion is limp. Add 2 small seeded and minced fresh hot chilies (such as serrano or jalapeno) and 4 large peeled and chopped firm-ripe tomatoes (or 1 can, 15-oz. size, drained). Boil, uncovered, stirring often, until liquid from tomatoes evaporates, about 15 minutes. Stir in 1/3 cup chopped fresh cilantro. If made ahead, cover and chill as long as overnight; leave in or return to frying pan to use.

Cilantro dressing. Combine 1/2 cup salad oil, 1/3 cup chopped fresh cilantro, and 1/4 cup lime juice. Makes about 1 cup.

Photo: Fresh mayonnaise is final touch on salad of apple, celery, walnuts, and chicken tartly flavored by Dijon and coarse-grain mustards

Photo: Spoon hot ginger-seasoned, stir-fried chicken onto cool, crisp watercress; serve at once to enjoy the temperature contrast

Photo: Chunks of corn take flavor from limecilantro dressing also used to season Mexican-style shredded chicken salad
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Apr 1, 1986
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