- MENU
- HOME
- SEARCH
- WORLD
- MAIN
- AFRICA
- ASIA
- BALKANS
- EUROPE
- LATIN AMERICA
- MIDDLE EAST
- United Kingdom
- United States
- Argentina
- Australia
- Austria
- Benelux
- Brazil
- Canada
- China
- France
- Germany
- Greece
- Hungary
- India
- Indonesia
- Ireland
- Israel
- Italy
- Japan
- Korea
- Mexico
- New Zealand
- Pakistan
- Philippines
- Poland
- Russia
- South Africa
- Spain
- Taiwan
- Turkey
- USA
- BUSINESS
- WEALTH
- STOCKS
- TECH
- HEALTH
- LIFESTYLE
- ENTERTAINMENT
- SPORTS
- RSS
- iHaveNet.com: Recipes
Bev Bennett
Spring Chicken Salad
Just as you comb through the closet every spring, pulling out lighter garments, do the same with recipes.
Chilled entree salads, sandwiches and cold soups -- not your first choice for January meals -- are welcome now.
However, even when you're serving cold food, you do need to plan in advance to prepare and chill the ingredients.
The following chicken salad recipe is a delicious example.
If you cook chicken at the last minute you'll have to delay dinner. But if you have cooked chicken on hand, your meal will be ready in minutes.
To save the last-minute hassle, cook chicken in advance. Reserve two cups of cooked, diced chicken for a salad you'll eat within the next three days. Freeze the remainder in two-cup portions up to six months. (Of course, you could also use up leftover rotisserie chicken from a recent meal or purchase a package of cooked, chopped and unseasoned chicken breast meat.)
Then, to assemble the salad, combine the chicken with celery, scallions, an avocado and cilantro. Vary the recipe to substitute cold cooked asparagus for the avocado if you prefer.
Spring Chicken Salad Recipe
Makes 2 servings.
Preparation time: 10 minutes
2 cups diced cooked chicken breast (1 large cooked chicken breast half)
1 celery rib, diced
1/4 cup chopped scallion (2 or 3 scallions)
Orange and curry dressing (follows)
2 tablespoons coarsely chopped pistachio nuts
2 tablespoons minced cilantro
1/4 cup diced avocado
Combine chicken, celery and scallion in a mixing bowl. Add dressing and stir gently but well. Just before serving, add pistachios, cilantro and avocado. Stir very gently.
Orange and curry dressing
3/8 teaspoon curry powder
1/8 teaspoon ground cumin
1/4 teaspoon salt or to taste
1/8 teaspoon pepper or to taste
21/2 teaspoons white wine vinegar
2 tablespoons canola oil
1 tablespoon orange juice
Combine curry powder, cumin, salt and pepper in a cup. Stir in vinegar. Add oil and orange juice and stir again.
Each serving has: 360 calories; 23 grams total fat; 29 grams protein; 11 grams carbohydrates; 73 milligrams cholesterol; 370 milligrams sodium and 2 grams dietary fiber.
Available at Amazon.com:
FOOD, DRINK & RECIPES [...]
APPETIZERS | SOUPS | PASTA | SALADS | MAIN COURSES | SEAFOOD | CHICKEN | PORK | LAMB | BEEF / VEAL | VEGETARIAN | SIDE DISHES | DESSERT | HEALTHY | WOLFGANG PUCK
Spring Chicken Salad Recipe
World-renowned chefs with an extraordinary passion for food share their passion on iHaveNet.com. These chefs make great cooking easier than imagined. Each gourmet recipe features expert advice and an easy-to-make recipe. Exactly what you need to transform your home cooking from acceptable to delectable
© Tribune Media Services