A great vegetarian option for Thanksgiving or a cozy fall dinner. Dressing: the flavors of the dressing get. Drain liquid and shred chicken to use in recipe. Naturally release pressure for 10 minutes, then quick release remaining pressure. || NEW RECIPE || cauliflower steaks (or half steaks) with hazelnuts, sumac, gruyère, and lemony herbs. Another option is to throw a couple chicken breasts in an electric pressure cooker with 1-2 cups chicken broth, salt and pepper, and cook for 8-10 minutes high pressure. Alternatively, add the chicken salad to a tortilla and eat in burrito form OR serve in a bowl with greens and eat as a salad! To serve: Toast 2 slices of bread and add the chicken salad filling and greens. Mix all ingredients together in a medium-large mixing bowl. chicken, cooked and cubed (vegetarian option to use tofu)ġ cup toasted cashews, unsalted (I leave the cashews whole, but you can chop them a few times if you prefer smaller pieces)Ģ teaspoons curry powder (like hot madras or muchi curry powder)ġ/4 to 1/2 teaspoon salt (less if you are using salted cashews or if the chicken was salted)įor serving: greens, sandwich bread (I like using fresh levain/sourdough), or tortillas Makes approximately 4 ½ cups filling, about 4 sandwich’s worthġ lb. Or, keep things simple and eat it cold, because if you are parenting in quarantine like I am, a luxurious extra 5 minutes might be best spent taking a shower instead of cleaning melted cheese off your toaster oven. If you want to get fancy, add some cheese to your sandwich, turn on your toaster oven, and transform this into hot and melty sandwich. If you’ve been experiencing “death by doing dirty dishes” this quarantine, you can be assured that this recipe requires just one mixing bowl and assembles quickly. Here I’ve kept the recipe simple so you can easily substitute ingredients as you prefer or have available, since most of us aren’t stopping by the grocery store as often as we did pre-COVID. I’ve tried variations on this chicken salad before, sometimes with raisins or dried currants (no thanks, but you go right ahead), or something crunchy like apple or celery (yes please). 1.35kg cooked chicken 1 tbsp freshly squeezed lemon juice 2 mangoes, peeled, stoned and cut into 2cm pieces 225g celery, chopped 4 scallions, chopped. Top with the chicken salad and serve.In COVID quarantine I’ve gone back to my midwest roots and rekindled my love for egg salad, chicken salad, and next on the list is jello salad (ok just kidding regarding the jello salad). Arrange the salad greens on four plates or shallow bowls. Pour the dressing over the greens and toss until they are well coated. Whisk together the olive oil, lemon juice, and a pinch each of salt and pepper. However, it is fine to serve it immediately if you are pressed for time. If you have the time, refrigerate the salad 2 hours or overnight. Blend in the mayonnaise, season with salt and pepper to taste, and gently stir. Add the curry powder and turmeric, and stir well. The recipe comes from my cookbook, Long Way on a Little: An earth lover’s companion for enjoying meat, pinching pennies and living deliciously.Ģ tablespoons Muchi curry powder (or to taste)ġ cup Mayonnaise, (here’s the recipe I use)Ĭombine the chicken, raisins, dried cranberries, cashews and celery in a large bowl. This is a delicious use of Sunday’s roasted pastured chicken leftovers. 2 tbsp cashew butter (Nuts) tsp red chilli flakes 15g creamed coconut 1 tbsp curry powder (Mustard) 300g diced free-range British chicken breast 1 lime. Ready for a garden party? Since we learned how to make real mayonnaise last week, here’s a great way to put that new skill to use for a refreshing moment out on the patio.
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