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February 13, 2018

Is everyone else just over mayonnaise based chicken salads? This one has the subtle spark of sherry vinegar and a good variety of easily obtained garnishes. It's a great way to use leftover legs from last night's chicken dinner

Frying garlic in olive makes the garlic wonderfully nutty and takes out the harsh bite, while infusing the oil nicely. We recommend using frozen artichoke hearts because they have a clean unadulterated taste that makes for a cleaner food 'canvas' as you construct this artful salad that looks fabulous when served with a mesclun green salad with some of those nifty tiny mixed heirloom tomatoes...

Chicken from 2 legs from a chicken off the hook (skin and shred or dice meat, reserving bones for broth)
2 tbl chopped fresh garlic
3 tbl extra virgin olive oil
8 each quartered frozen artichoke hearts (defrosted)- keep leftover hearts frozen for another use
1 small jar of pimentos (roasted red peppers) either diced or in strips
2 tbl drained capers
1/4 c pitted Kalamata olives
1/2 c Ricotta Salata cheese, small cubes
3 tbl chopped Italian parsley
1 tbl carefully cut chives
2 tbl Sherry vinegar
Salt and fresh cracked black pepper to taste

Place chicken in a stainless or glass bowl
Fry garlic in oil in small skillet, mixing constantly to brown evenly.
Just when garlic browns pour over chicken (careful of the hot oil!)
Toss chicken evenly with oil and prepare the garnishes.
Rough chop artichokes or take time to carefully dice, add to bowl.
Drain and add pimentos to bowl with capers, cheese and herbs.
Drizzles Sherry vinegar and salt and pepper (Remember a lot of these ingredients are salty on their own! Add very little salt at first, tasting as you go. You can always add more...)
Adjust seasonings, adding more oil or vinegar as it suits you, tasting constantly you go ensures a great finished product and is one of the best perks of being the cook!
You just elevated chicken salad, hold your head high with pride!