electrolux137
Well-known member
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CHICKEN-EGG SALAD
Some left-over cold chicken (enough to yield 1 cup chopped – see below)
Two large hard-boiled eggs, cold
1/2 cup mayonnaise (or a bit more if you want your salad creamier)
1/3 cup sweet pickle relish
1/3 cup dark raisins
1/3 cup chopped pecans
Two stalks celery, finely diced
One scallion, finely diced (use both head and greens)
1 tsp mustard powder
1 tsp Toum (*)
1/2 tsp smoked paprika
1/3 tsp celery seeds
1/3 tsp poppy seeds
1/3 tsp fresh-cracked black pepper
1/3 tsp dried oregano or Italian seasoning
A pinch of salt (or to taste)
Carefully de-bone and pull apart a cold chicken breast and a thigh or drumstick and dump into your food processor.
Peel the cold eggs and halve them, then add to the food processor.
Pulse the chicken and eggs until fairly well chopped but not turning into mush. Four or five quick pulses should do it.
Dump the chopped chicken and egg into a good-sized mixing bowl. Be sure to scrape all of it out with a spatula.
Add the remaining ingredients and stir with a rubber spatula, wiping the spatula around the sides of the bowl to get everything mixed in.
Generously slather between pieces toasted whole-grain bread. Serve with some fruit slices or a light tossed salad for a very a satisfying meal.
Makes enough for four sandwiches.
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*Toum is a creamy garlic dipping sauce that is often served in Middle Eastern and Mediterranean restaurants. You can find the recipe on-line and make it yourself, but it has to be made in pretty big quantities and it’s tricky to get it to come out right. Just drive over to your nearest Zankou Chicken restaurant and buy some there. You only need a teaspoon or so to make this recipe – you want to give the salad a mysterious, tangy ZING but not reek of garlic.
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CHICKEN-EGG SALAD
Some left-over cold chicken (enough to yield 1 cup chopped – see below)
Two large hard-boiled eggs, cold
1/2 cup mayonnaise (or a bit more if you want your salad creamier)
1/3 cup sweet pickle relish
1/3 cup dark raisins
1/3 cup chopped pecans
Two stalks celery, finely diced
One scallion, finely diced (use both head and greens)
1 tsp mustard powder
1 tsp Toum (*)
1/2 tsp smoked paprika
1/3 tsp celery seeds
1/3 tsp poppy seeds
1/3 tsp fresh-cracked black pepper
1/3 tsp dried oregano or Italian seasoning
A pinch of salt (or to taste)
Carefully de-bone and pull apart a cold chicken breast and a thigh or drumstick and dump into your food processor.
Peel the cold eggs and halve them, then add to the food processor.
Pulse the chicken and eggs until fairly well chopped but not turning into mush. Four or five quick pulses should do it.
Dump the chopped chicken and egg into a good-sized mixing bowl. Be sure to scrape all of it out with a spatula.
Add the remaining ingredients and stir with a rubber spatula, wiping the spatula around the sides of the bowl to get everything mixed in.
Generously slather between pieces toasted whole-grain bread. Serve with some fruit slices or a light tossed salad for a very a satisfying meal.
Makes enough for four sandwiches.
---
*Toum is a creamy garlic dipping sauce that is often served in Middle Eastern and Mediterranean restaurants. You can find the recipe on-line and make it yourself, but it has to be made in pretty big quantities and it’s tricky to get it to come out right. Just drive over to your nearest Zankou Chicken restaurant and buy some there. You only need a teaspoon or so to make this recipe – you want to give the salad a mysterious, tangy ZING but not reek of garlic.
