I love chicken salad. But I get so tired of the same thing all the time.
I had some leftover chicken in the house a few weeks ago and made these for dinner one night.
It was a great light dinner but it would be a great recipe to use for a bridal or baby shower or a weekend lunch.
The recipe is from epicurious.com and again, so tasty - such a great blend of flavors.
Thai Style Chicken Salad
For chicken salad
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon chili powder
1/4 cup finely chopped fresh coriander
1/4 cup finely chopped fresh mint leaves
a pinch of sugar
2 poached whole skinless boneless chicken breasts (about 1 1/4 pounds), minces (about 3 cups)
1/3 cup finely chopped shallot
1/3 cup thinly sliced scallion
1/4 cup mayonnaise, or to taste
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon chili powder
1/4 cup finely chopped fresh coriander
1/4 cup finely chopped fresh mint leaves
a pinch of sugar
2 poached whole skinless boneless chicken breasts (about 1 1/4 pounds), minces (about 3 cups)
1/3 cup finely chopped shallot
1/3 cup thinly sliced scallion
1/4 cup mayonnaise, or to taste
Make chicken salad:In a large bowl whisk together the lime juice, the salt, the chili powder, the coriander, the mint, and the sugar, stir in the chicken, the shallot, and the scallion, and stir in the mayonnaise. (The chicken salad may be made 1 day in advance and kept overed and chilled.)
The recipe called to have this on Cumin Quick Bread - which we obviously omitted, and replaced with wraps filled with greens. I served with Asian Cole Slaw which is a pretty standard recipe you can find online. Not quite the recipe for the cole slaw I wanted but oh well it was good.
No comments:
Post a Comment