"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Wednesday, February 10, 2016

Recipes–Grilled Or Roast Chicken Salad


Most chicken salad is insipid because cooks used skinless chicken breasts, boil them, cut them up, and put them into a thick mayonnaise sauce.  If the chicken used, however, is from grilled or roasted chicken, the taste is high-flavor.  It is the chicken you taste, not the mayo, mustard, celery, and onions.

Julia Child once said that the way to judge a cook is by his/her roast chicken, a dish which sounds simple but is nothing but.  The rub, what is put in the cavity, the roasting time and method are all key ingredients; and when it works right, the bird is succulent, rich with the flavors of lemon, rosemary and Dijon mustard, served with crispy, edible skin and dark and white meat.  A real treat.


                              www.food.com

I always prepare a 4-lb. chicken for two so that there is plenty of meat left over.  I rub the chicken with Dijon mustard, sprinkle liberally with rosemary and ground black pepper, stuff the cavity with a whole lemon, pierced and three cloves of mashed garlic, roast at 450F for 35 minutes and 375F for an hour more.  After dinner I remove all bones and gristle, and chop everything – white and dark meat and skin, into 1” pieces and make the salad the next day.

Alternatively, I make grilled skin-on chicken thighs.  I marinate these for 5 hours in balsamic vinegar, soy sauce, olive oil, sesame oil, honey, and ginger, then grill under the broiler until the skin is black and crispy.  Turned once for 5 minutes, the chicken in ready to serve.  After dinner I remove all the meat and skin from the bones, chop into 1” pieces and reserve until I am ready to make the salad.
The dressing for the salad is simple – mayo, yoghurt, Dijon mustard, chopped celery, red pepper, and onions; and Bay Spice.  It is delicious!

Grilled or Roast Chicken Salad
* Leftover grilled or roast chicken, chopped into 1” pieces as above
* 3 Tbsp. mayo (approx.)
* 1 Tbsp. whole milk yoghurt (approx.)
* 3 stalks celery, chopped
* 1 med. onion, chopped
* 1/2 red pepper, chopped
* 1-2 Tbsp. Bay Spice
* 5-8 grindings fresh black pepper
- Place all the ingredients in a mixing bowl

- Mix well


- Serve

No comments:

Post a Comment