Post by Loupy on May 27, 2012 16:34:29 GMT -7
MONICA’S WORLD FAMOUS CHICKEN SALAD
Sweetbites by Monica Caretto
www.sweetbitesblog.com
You can go the long route and poach your own chicken for this, but I have used the supermarket-roasted chicken when I’m in a hurry, or when lazy sets in. Both work equally well and none will be the wiser.
Ingredients:
1 whole roast chicken – if you go with your supermarket option – skin off, and meat picked off the bone, then cut into pieces (I take a pair of scissors and chop away). Ultimately you can poach your chicken use a combination of breast and thigh meat.
1 cup walnuts – toasted and roughly chopped (or pine nuts if you want to go the expensive route)
1 granny smith apple – cored and cut into small bite pieces
1-2 green onions – chopped finely
1 cup of golden raisins
½ cup of dried cranberries
a handful of fresh basil, chopped (about 1-2 tablespoons)
1 tablespoon of fresh lime juice (half of 1 lime)
salt and ground pepper to taste
for the dressing
1 cup of mayo
½ cup of sour cream
1 teaspoon of mustard
½ teaspoon Worcestershire sauce
1 tablespoon of pepper jelly
dash of your favorite hot sauce (I use my go to Sriracha sauce)
1 teaspoon of fresh lime juice (half of 1 lime)
salt and ground pepper to taste
Directions:
This is the easy part – Take all of the first ingredients and mix them in a bowl, season it with salt and pepper (taste it and adjust as needed)… I sometimes like to add an additional tablespoon of pepper jelly here and mix it in…gives it a kick – but this is totally optional.
Next up, mix in another bowl your dressing. Again, taste, taste and taste again and adjust your seasoning. I like my dressing to be tart and a bit sweet at the same time, so it’s all about balance. If it’s to loose, I add more mayonnaise, if it’s too dense, I adjust with a bit of more sour cream or lime juice.
Final step, marry the dressing with your bowl of goodness and fold until the whole thing is nice and wet. It’s ok if it looks like there is more dressing; remember the chicken will soak up all of this.
I don’t serve my salad until the next day – giving all of the flavors time to mesh well together.
Serve on your favorite bread, on top of endive leafs for a nice appetizer presentation or on toasted bread to make a crostini.
COPYRIGHT© 2009-2011, SWEETBITESBLOG. ALL RIGHTS RESERVED.
Sweetbites by Monica Caretto
www.sweetbitesblog.com
You can go the long route and poach your own chicken for this, but I have used the supermarket-roasted chicken when I’m in a hurry, or when lazy sets in. Both work equally well and none will be the wiser.
Ingredients:
1 whole roast chicken – if you go with your supermarket option – skin off, and meat picked off the bone, then cut into pieces (I take a pair of scissors and chop away). Ultimately you can poach your chicken use a combination of breast and thigh meat.
1 cup walnuts – toasted and roughly chopped (or pine nuts if you want to go the expensive route)
1 granny smith apple – cored and cut into small bite pieces
1-2 green onions – chopped finely
1 cup of golden raisins
½ cup of dried cranberries
a handful of fresh basil, chopped (about 1-2 tablespoons)
1 tablespoon of fresh lime juice (half of 1 lime)
salt and ground pepper to taste
for the dressing
1 cup of mayo
½ cup of sour cream
1 teaspoon of mustard
½ teaspoon Worcestershire sauce
1 tablespoon of pepper jelly
dash of your favorite hot sauce (I use my go to Sriracha sauce)
1 teaspoon of fresh lime juice (half of 1 lime)
salt and ground pepper to taste
Directions:
This is the easy part – Take all of the first ingredients and mix them in a bowl, season it with salt and pepper (taste it and adjust as needed)… I sometimes like to add an additional tablespoon of pepper jelly here and mix it in…gives it a kick – but this is totally optional.
Next up, mix in another bowl your dressing. Again, taste, taste and taste again and adjust your seasoning. I like my dressing to be tart and a bit sweet at the same time, so it’s all about balance. If it’s to loose, I add more mayonnaise, if it’s too dense, I adjust with a bit of more sour cream or lime juice.
Final step, marry the dressing with your bowl of goodness and fold until the whole thing is nice and wet. It’s ok if it looks like there is more dressing; remember the chicken will soak up all of this.
I don’t serve my salad until the next day – giving all of the flavors time to mesh well together.
Serve on your favorite bread, on top of endive leafs for a nice appetizer presentation or on toasted bread to make a crostini.
COPYRIGHT© 2009-2011, SWEETBITESBLOG. ALL RIGHTS RESERVED.
