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  • Chicken Salad With Fresh Dill

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  • 1 whole chicken
    Salt and freshly ground black pepper, to taste
    About 1/4 to 1/2 cup chopped green onion
    About 1 teaspoon fresh-snipped dillweed
    Equal parts sour cream and mayonnaise
    Fresh salad greens tossed with vinaigrette
    To poach the chicken, add 1 whole, uncooked chicken to a pot filled halfway with water. Throw in some salt and pepper, a chopped onion, 1 stalk of chopped celery (or a handful of celery leaves) and a chopped head of garlic if you've got it. Bring to a boil, cover and simmer about 30 to 40 minutes or until chicken is done. This may be done 1 to 2 days ahead; just cover chicken and refrigerate.
    Around dinnertime, long after poached chicken has cooled its heels in refrigerator, pull enough white and dark meat from the bird to feed 2 to 4 people and cut it into bite-sized chunks. Season chicken lightly with a little salt and pepper, add the green onion and snipped, fresh dill, along with enough sour cream and mayonnaise to barely hold mixture together. You don't want to drown out pure flavors of chicken or dill.
    In another bowl, toss together some baby lettuce with a simple vinaigrette. Divide salad between plates, then cozy a serving of chicken salad up against dressed greens.
    Makes 2 to 4 servings.
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