Before leaving off for a weekend, I suggest a little recipe for this end of week. Perhaps you put a nice roast chicken one the menu, a fine poultry slowly cooked in the oven and that will delight your Sunday lunch… If you plan to share it with many friends or family, there’s a good chance that this beautiful chicken will be finished the same day. Otherwise, there will surely be some remains…
No complicated ingredients, it’s pure crunch and freshness, vitamins, beautiful colors. Pomegranate seeds make an discreet appearance to bring a fruity and juicy touch. As for coaching, this may be the mayonnaise that I propose at the end of a dressing (with or without mustard) or simply a mixture of lemon juice and a very good quality olive oil. Personally it will be well up adressing with some fresh herbs…
In case of fine weather, this salad could become a main dish at a picnic, a meal with friends at the garden or at the beach. It will just wait until the last moment for the season!
Ingredients list:Chicken Salad and Prawns
- 300 g sliced chicken leftover
- 1 sliced carrot –
- 1 bunch of celery
- 1 red onion, finely chopped
- 300 g cooked and peeled prawns
- 200 g of salad (lettuce or spinach salad)
- 1/2 bunch of parsley, finely chopped
- 1 pomegranate – 12 radishes
For the sauce:
- 1 egg yolk
- 2 tsp Dijon mustard
- 150 ml sunflower oil
- 2 tbsp lime juice
- salt, pepper
Preparation: Chicken Salad and Prawns
Peel and slice the chicken leftovers, put them in a large bowl. Add the red onion, carrot and sliced celery. Add the sliced radishes, the peeled prawns. Toss to combine the whole thing.
On a big plate, spread the salad (washed and dried), add the chicken and prawns mixture, chopped parsley and the seeds of pomegranate.
The sauce: gently wisk the egg yolk, mustard, salt and pepper. Add gradually sunflower oil and end by lime juice.
What about your own use of chicken leftovers? Are you fond of fresh chicken salads?
(Image Dominique Sauvages)