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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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