Tuesday, July 21, 2009

Chicken Salad #2

This fantastic salad is from Nancy Silverton's "Twist of the Wrist" book. Amazing book and great recipe. Chicken Salad #1 is good also, but requires bacon, which I just don't do too often. But this entree salad is terrific for a hot day (like today!)

1 1/2 lb roasted chicken meat, shredded**
1 c. chipotle mayo (recipe below)
10 c watercress and or arugula
sea salt (can use kosher if you don't have sea salt)
1 avocado, chopped
olive oil

Place the chicken in a large bowl. Add 3/4 c of the chipotle mayo (you can do less...I usually do 1/2 cup) and toss to coat.

Divide the greens evenly among 4 plates and sprinkle with sea salt. Mound some chicken onto the greens and then top with 1/4 avocado. Drizzle oil and squeeze a few drops of lime juice on top of the avocado. Sprinkle with more sea salt and pepper to taste.

Chipotle Mayo:

1 cup mayo
1/4 c finely chopped cilantro leaves
2 T olive oil
2 T lemon juice
4 garlic cloves, minced
1 1/2 t pureed chipotle peppers (buy can of chipotle peppers from supermarket, like Ralphs in Latino section, dump contents of can in food processor and blitz. Put in tupperware container in fridge where it will stay good for a long long long time...even years if you put a thin layer of oil on top.)
1 t kosher salt

Blend together in a bowl. You can save the rest in the fridge for sandwiches and more salad throughout the week.

**for those of you who don't have a roasted chicken around, you can take two bone in and skin on breasts (I suggest kosher), put them on a cookie sheet lined with foil and spread olive oil on top. Salt and pepper them and put them in a preheated 350 degree oven for about 40 min. Best roast chicken ever. Sometimes, I just eat these for dinner with a veg.

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