Magazine article Sunset

The New Chicken Salad

Magazine article Sunset

The New Chicken Salad

Article excerpt

Use your vegetable garden to transform a - let's face it - boring old standby

Chicken salad with roasted beets and dandelion greens

SERVES 4 TO 6 | 1½ HOURS

Dandelion greens give a bright, appealingly bitter edge to the rich chicken and the sweet beets.

3 lbs. baby to full-grown beets, without tops but with root and stem ends intact (you need 4 lbs. with tops)

1 tbsp. plus ½ cup extra-virgin olive oil

About ¼ tsp. kosher salt, divided

1 cup walnut pieces

1 tbsp. cumin seeds

Zest of 2 lemons

3 tbsp. lemon juice

2 tbsp. chopped shallot

½ tsp. pepper

3 cups shredded cooked chicken

½ qts. loosely packed tender dandelion green tops or arugula

1. Preheat oven to 400°. Scrub beets, pat dry, and put on a rimmed baking sheet. Toss with 1 tbsp. oil and l/2 tsp. salt. Bake until tender when pierced, 50 minutes. Roast nuts on another sheet, stirring often, until deep golden, 6 minutes.

2. Let beets cool. Meanwhile, toast cumin in a small frying pan over medium heat, stirring, until a shade darker, 2 minutes. "· Coarsely grind in a mortar or coffee grinder. Pour into a large bowl and whisk with remaining l/2 cup oil, 3A tsp. salt, the lemon zest and juice, shallot, and pepper.

3. Trim beets and rub with a paper towel to remove peels. Cut into wedges, putting dark ones in a medium bowl and lighter ones in another medium bowl.

4. Toss chicken with light beets and enough dressing to coat. Toss dark beets with some dressing. In large bowl, toss greens and nuts with remaining dressing, then gently combine with chicken mixture. Arrange on a platter and tuck in dark beets. Season with more salt to taste if you like.

PER SERVING 577 CAL-, 61% (353 CAL.) FROM FAT; 29 G PROTEIN; 40 G FAT (5.8 G SAT.); 32 G CARBO (10 G FIBER); eoo MG SODIUM; 62 MG CHOL. >ß

Beets

For the prettiest salad, go for a mix of colors such as red-and-whiteringedChioggia, golden Yellow Detroit, and reddish purple Bull's Blood.

Dandelion greens

Though wild greens are perfectly edible, cultivated varieties likeCichonum intybus are less bitter.

Sesame Chinese chicken salad with Asian greens

SERVES 4 OR 5 | 50 MINUTES

¼ cup sesame seeds

2 tbsp. peanut or vegetable oil

10 won ton wrappers (3Vz in. square), each cut into 4 triangles

1 qt. each loosely packed baby or bite-size pieces mizuna (or mixed baby greens) and mustard greens

¼ lb. (about 2) baby bok choy, ends trimmed, thinly sliced crosswise on a diagonal

1 cup English cucumber matchsticks (from about ¼ cucumber)

1 cup loosely packed cilantro sprigs

2 large green onions, cut into 3-in. slivers

6 tbsp. rice vinegar

3 tbsp. reduced-sodium soy sauce

3 tbsp. toasted sesame oil

½ tsp. sugar

2 tsp. Asian chili oil

3 cups shredded cooked chicken

1. Toast sesame seeds in a large nonstick frying pan over medium heat, stirring, until golden, 4 to 6 minutes. Pour into a large bowl. Heat peanut oil in same pan, then add a single layer of won ton wrappers at a time and cook, turning once, until golden, G/2 to 4 minutes. Transfer to paper towels to drain.

2. Combine mizuna, mustard greens, bok choy, cucumber, cilantro, and green onions in a second large bowl.

3. Add vinegar, soy sauce, sesame oil, sugar, and chili oil to sesame seeds in bowl and whisk to blend. Spoon about one-third of dressing over greens and toss to coat. Add chicken to remaining dressing in bowl and toss to coat. Gently toss ingrethents from both bowls together, then toss one more time with won ton triangles.

PER SERVING 429 CAL., 55% (235 CAL) FROM FAT; 30 G PROTEIN; 26 6 FAT (4.7 G SAT.); 19 G CARBO (3.3 G FIBER); 539 MG SODIUM; 76 MG CHOL.

Mizuna

This crisp, frilly leaf tastes like across between napa cabbage and mustard greens. …

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