I had a bowl full of cold shredded roast chicken meat in the fridge from Monday night just begging to be used up so i decided to make a chicken salad for lunch today. I wanted a chunky monkey of a chicken salad as I didn't have any bread to serve it with so I needed to make it a whole filling meal to satisfy G, who's appetite knows no bounds these days.
This is what I used...
A quarter of a broccoli (steamed in the microwave - just put a little water in a bowl, put your broccoli in, cover with wrap and zap for about a minute, then dunk it in an ice bath to seal in that lovely green colour before you chop it up)...
Chopped spring onions...
Two sticks of celery, chopped into small cubes...
Two baby potatoes, boiled till just cooked and cubed...
A handful of grapes, halved...
Two hard boiled eggs, chopped roughly...and
Two cups of shredded roast chicken meat...
Then you put your creative cook's hat on and mix up a yummy dressing!
I used...
1/3 cup heavy cream...
1/4 cup of Japanese mayonnaise...
A dash of smoked paprika...
A sprinkling of Japanese magic salt ( yes, I buy strange things when I'm on holiday)
A few drops of Tabasco...
A generous squeeze of lemon juice...
A heaped teaspoon of Dijon mustard
A sprinkling of salt and pepper...
And half a teaspoon of brown sugar...
Mix, mix, mix, pour over the salad, stir and stick it in the fridge to marinade for an hour or so to let all those good flavours sink in.
Then just before you serve it you do this...
Sprinkle the cracker crumblies on top, add some Parmesan shavings and you have yourself a stupendous chicken salad lunch! :)
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