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Tepid Chicken Salad With Saffron

fast.cook's picture
Ingredients
  Whole chicken breasts 3 , boned and split
  Chicken stock 2 Cup (32 tbs)
  Celery ribs 2 , julienned
  Cucumber 1 Medium, peeled, seeded, and julienned
  Finely chopped onion 1 Tablespoon (Very Finely Chopped)
  Lemon juice 1⁄2 Tablespoon (Juice Of 1/2 Lemon)
  Chopped fresh thyme 1⁄2 Teaspoon
  Finely chopped parsley 2 Tablespoon
  Saffron 1⁄2 Teaspoon, dissolved in a bit of chicken stock
  Heavy cream 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Poach chicken breasts in stock 10 minutes or until fork tender.
Drain.
Cut chicken in julienne and place in a bowl with celery, cucumber, onion, lemon juice, thyme, parsley, and dissolved saffron.
Season, toss lightly, then add cream to just coat salad mixture.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Chicken
Interest: 
Quick

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3.84375
Average: 3.8 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1012 Calories from Fat 311

% Daily Value*

Total Fat 35 g54.1%

Saturated Fat 17.2 g86.2%

Trans Fat 0.1 g

Cholesterol 395.9 mg132%

Sodium 1529.3 mg63.7%

Total Carbohydrates 33 g11%

Dietary Fiber 3.8 g15.1%

Sugars 12.7 g

Protein 136 g271.1%

Vitamin A 83.7% Vitamin C 107.8%

Calcium 22.5% Iron 44.1%

*Based on a 2000 Calorie diet

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Tepid Chicken Salad With Saffron Recipe