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Perfect Chicken Salad

chef.tim.lee's picture
Ingredients
  Roasting chicken 6 Pound, quartered (1 Chicken)
  Salt To Taste
  Onion 1 , sliced
  Whole cloves 2
  Celery stalk 1
  Parsley sprig 1
  Pepper To Taste
  Mayonnaise 1⁄2 Cup (8 tbs) (Preferably Homemade)
  Romaine lettuce 4
  Cucumber 1
  Capers 1 Tablespoon
  Toasted walnut halves 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. In a large pan of boiling salted water, cook the chicken till tender. Add the onion to the water along with the cloves, celery, and the parsley.
2. When the white meat is cooked, shred the meat from the bone. The dark meat takes a longer time to cook so leave it in the pot till it is completely tender.
3. Cool the chicken and remove the skin

MAKING
4. Cut the white meat into long pieces and dice the black meat. Season to taste with salt and pepper.
5. Tip the meat into a bowl and add the mayonnaise into the bowl and mix well.
6. On a salad plate, place the lettuce leaves on one side and the crisp sliced cucumber on the other side.
7. Spoon the chicken on the pan and cover with the mayonnaise.

SERVING
8. Garnish with capers and walnuts and serve cold with tiny buttered rolls, a fruit tart and chilled white wine

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
4

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