Dish of Chicken Salad
(click to enlarge)

Chicken Salad


R. Georgia   -   Kotsmis Pkhali
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 #
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4-1/4 hrs
Yes		 This excellent salad can be served as a salad, or as a light summer main dish. It can be made hours, or even a day, ahead and refrigerated, so it is good for parties.

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#


oz
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c
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-- Poach
Chicken Meat (1)
Parsley sprig
Celery stalk
Onion
Salt
-- Ground
Raisins
Carrots
Garlic
-- Dressing
Coriander Seeds
Fenugreek, dried (2)
Marigold Petals (3)
Chili, dry (4)
Salt
Mayonnaise
-- Herbs
Cilantro
Basil, Opal
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This recipe will make enough for 5 salads or 3 light lunches.

Make   -   (4-1/4 hrs - 1-1/4 hrs work)
  1. Place all Poach items in a sauce pan with water to cover. Bring to a simmer and poach over low heat until Chicken is quite tender. let cool in the broth. Strain, but keep broth. Discard vegetables and tear cooled chicken into shreds.
  2. Cut the RAISINS half if large. Put them in a small bowl and cover with boiling water. Let soak for at least 20 minutes. Squeeze dry when ready to use.
  3. Scrape CARROTS and cut into julienne strips about 2 inches long. Bring broth back to a simmer and simmer Carrot strips about 3 minutes. Strain out Carrots and reserve broth for soup.
  4. Crush GARLIC and chop fine.
  5. Grind all solid Dressing items together and mix with Mayonnaise.
  6. Chop Cilantro and Basil fine. Mix.
  7. In a large bowl, mix Chicken, Garlic, Carrots and Herb mix.
  8. Gently stir in Dressing mix. Refrigerate for a couple of hours (or longer) to let flavors blend.
NOTES:

  1. Chicken Meat:

      Weight is skinless and boneless. The pattern recipe calls for breasts, but the breasts we get around here taste like cardboard. I recommend thigh and leg meat.

  2. Fenugreek Laves:

      [utskho suneli (Georgia)]   This is dried Fenugreek leaves, a very popular herb in Georgia. Fresh Fenugreek herb is widely available here in Los Angeles, but you may have to dry the leaves yourself. For details see our Fenugreek page.

  3. Marigold Petals:

      The measure is for finely powdered. Whole petals are very springy and hard to measure, but will be about 5 times the powdered amount lightly packed. In Georgia, French Marigold (Imeruli Shaphrani - Tagetes patula) is used, but it is not easy to find in North America. Pot Marigold (Calendula officinalis) petals can be found on-line and are a reasonable substitute. For details see our Calendula / Marigold page.

  4. Chili:

      The pattern recipe calls for Hot Hungarian Paprika, but I use Indian Reshampatti, which is a little hotter and has good flavor. The given amount provides detectable but not obtrusive heat. For details see our Chili Powder / Flake page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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