I'M NOT MARTHA - Friday, August 3, 2007
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Hi! I'm Lizzy!!  and I'm not Martha!!!

Over Sunday we had planned a wonderful picnic.  And then the 
rain came and did it come down.  Wipe out.  We set a rain 
date for mid-week.  By then all the chickens I had roasted 
gloriously are not going to be perfect. What to do?  Some 
really terrific chicken salads...different ones...not the 
classic.

For my taste buds roasted chicken makes a much better salad 
than boiled or steamed.  Richer flavor and juicier, too. 
Hope you enjoy.

P.S. If you're interested we now have a forum. You can post 
comments on this and recent issues at... Not Martha forum


* CHICKEN SALAD WITH ROSEMARY, ALMONDS, AND GREEN ONIONS

6 tablespoons olive oil

2 tablespoons balsamic vinegar

2 teaspoons minced fresh rosemary or 1 1/2 teaspoons dried, 
   crumbled
4 skinless boneless chicken breast halves
3/4 cup sliced almonds (about 3 ounces), toasted

1/2 cup thinly sliced celery

3 large green onions, thinly sliced


Whisk oil, vinegar, and rosemary in small bowl to blend; 
season dressing with salt and pepper. Place chicken in 
shallow dish. Add 1/4 cup dressing; turn chicken to coat. 
Let stand 15 minutes.

Heat large skillet over medium-high heat. Add chicken, still 
coated with dressing, to skillet. Sauté until cooked through, 
about 5 minutes per side. Transfer to work surface. Cool 
chicken 5 minutes; cut into 1/2-inch pieces.

Combine chicken, almonds, celery, and green onions in large 
bowl. Add remaining dressing and toss to blend. Season salad 
with salt and pepper.

Makes 4 servings
Bon Appetit

October 2001

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* MEXICAN CHICKEN SALAD

For dressing
1 firm-ripe California avocado, quartered, pitted, and peeled 
1 cup sour cream
1/4 cup fresh lime juice
1 large garlic clove, finely chopped
l 1/4 teaspoons salt
1/2 teaspoon black pepper

For salad
4 cups coarsely shredded cooked chicken (about 1 lb)
1 lb jicama, peeled and cut into 1/4-inch-thick matchsticks
3 scallions, finely chopped
1/2 cup chopped fresh cilantro
1 teaspoon finely chopped fresh serrano chile
Blend dressing ingredients in a blender until smooth.

Toss salad ingredients with dressing in a large bowl until 
combined well.
Makes 4 to 6 servings.
Gourmet
June 2003


* ASIAN CHICKEN SALAD
For vinaigrette
1/4 cup soy sauce
2 tablespoons seasoned rice vinegar
2 tablespoons vegetable oil
1 tablespoon Asian sesame oil
1 tablespoon Dijon mustard
1 tablespoon finely grated peeled fresh ginger
1 teaspoon dried hot red pepper flakes

For salad
4 cups coarsely shredded cooked chicken (about 1 lb)
1/2 lb Napa cabbage, cut into 1-inch pieces (3 1/2 cups)
1/4 lb snow peas, cut diagonally into 1-inch pieces
1 seedless cucumber (usually plastic-wrapped), quartered 
  lengthwise and cut into 1/2-inch pieces
3 scallions, finely chopped
1/2 cup chopped fresh cilantro
Whisk together all vinaigrette ingredients.

Toss salad ingredients with vinaigrette in a large bowl until 
combined well.
Makes 4 to 6 servings.
Gourmet
The Last Touch
June 2003

For you who use mayo... remember that anything made with 
mayo in the summer needs careful chilling to avoid it 
turning....and turning tummies.

Have a good week!!!  If you've got a special chicken salad 
recipe...SHARE.


Lizzy

Questions...Comments...? email Lizzy


To see more issues like this visit: Not Martha Archives

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