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Chicken Salad

Budget.Gourmet's picture
Ingredients
  Chicken 3 Pound (1 Can, Roasted Garlic-Seasoned Chicken Broth)
  Broiler fryer chicken 3 Pound (1 Piece)
  Water 2 Cup (32 tbs)
  Salt 1 Teaspoon, seasoned
  Pepper 1⁄4 Teaspoon, seasoned
  Onion 1 Large, chopped to make 1 cup
  Parsley sprigs 2
  Canned pimiento 4 Ounce, drained and chopped (1 Can)
  Garlic 1 Small
  Garlic clove 1 Small, finely chopped
  Vegetable oil 1⁄4 Cup (4 tbs)
  Catsup 1⁄4 Cup (4 tbs)
  Vinegar 2 Tablespoon
  Mustard 1 Tablespoon, prepared
  Salt 1⁄2 Teaspoon
  Rosemary leaf 1⁄2 Teaspoon, crumbled
  Rice 1 Cup (16 tbs) (Regular, Uncooked)
  Peas 10 Ounce, frozen, cooked (1 Package)
  Romaine leaves 5 , broken, washed (As Required)
Directions

MAKING
1) In a large kettle or Dutch oven, place the chicken and cover with water.
2) Sprinkle with the seasoned salt and pepper, 1/2 cup chopped onion and parsley, bring to a boil, then simmer covered for 45 minutes, or until the chicken is tender.
3) Remove the chicken from the kettle, allow to cool, then strain and reserve the broth.
4) Bone the chicken and cut the meat into bite-size pieces.
5) In a large bowl, place the chicken with 1/2 cup onion, pimiento and garlic.
6) In a small bowl, stir oil, catsup, vinegar, mustard, salt and rosemary until well blended.
7) Pour over the chicken, toss well to coat, then allow to stand at room temperature until required.
8) Cook the rice as per the package directions, adding the reserved chicken broth, then allow to cool.
9) Add the cooked peas and rice into the chicken and toss lightly to mix.

SERVING
10) Serve immediately over a bed of romaine leaves.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
65 Minutes
Ready In: 
90 Minutes
Servings: 
4

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