Chicken salad

Chicken salad for two

One of those things that tastes good and is good for you.
I imagine omitting the chicken would make a nice vegetarian option. You could add nuts to make it a bit more substantial.


sliced chicken – I had a chicken in the fridge which had been steamed Chinese style, so I used the breasts.
baby leaf spinach
fennel bulb trimmed and shaved
red seedless grapes – nice for the colour, but green would do
half a pear, peeled, cored and sliced

Dressing: mix together
1/2 a cup of plain yoghurt
dessertspoon of Dijon mustard
dessertspoon of chilli jam

Toss through the salad and serve.


3 thoughts on “Chicken salad

  1. You can get different versions, but something like this: submerge chicken in water and bring slowly to a very low simmer, so that there is barely a tremble to the water. Leave it at that level for maybe 20 minutes and turn off and let sit another 20 minutes. The idea is supposed to be that this protects the meat – thinking breast in particular from being overcooked and tough, which overcooked breast will be.

    Theoretically you then take the chicken and give it an ice water bath, which improves the skin. Since we are in the middle of a heat wave that would do Adelaide proud, our ice cubes are way too precious for this.

    Personally I don’t think I did a good job of this whole process. I wanted to do it for Chicken Rice, but I should have backed my judgement which is to take the breasts off and lightly poach them separately so that they cook for no more than a couple of minutes.

    Added: better than my hash of it, you can find a never ending discussion of it online, eg at: Rasamalaysia or Adam Liaw or Steamy Kitchen


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