Monday, February 6, 2012

Rosie Makes Chicken Salad.

Rosie had two chicken quarters leftover from her stuffed chicken dinner the other night, so I'm making chicken salad today for lunch.
This is not your regular chicken salad. I added a few things to amp it up a bit. Ingredients for Rosie's Chicken Salad: 1 1/2 cups dark meat chicken, finely chopped 2 tsp Dijon mustard 1 head garlic, roasted 1/4 cup chopped red onion 1/2 poblano pepper, roasted 1 dried cayenne pepper, minced chives 1/2 tsp hot mustard 3 artichoke hearts, rinsed and chopped 10 black olives, sliced
1/2 cup mayonnaise
To roast a bulb of garlic, drizzle a little olive oil over top and wrap the head in foil. Bake in 350 degree oven for 1 hour. If you've never roasted garlic before, you really owe it to yourself to try it. The flavor is extremely mild and the texture turns to a lovely paste which you can squeeze out of the cloves.
I cleaned the rest of the chicken off the bones and finely chopped it. Ended up with 1 1/2 cups
I had a poblano pepper which I roasted.
Char the skin all over.
Then plunge the pepper into iced water. You can easily rub the skin off with your fingers. You don't have to rub off all the char. Leave some on to impart a smoky flavor.
Slice the olives and ...
... add to the chicken.
1/4 cup chopped red onion
I only used 1/2 of the poblano.
Finely chop and ...
... add to the mix.
3 artichoke hearts
Chop and add.
Roasted garlic. Squeeze each clove into the salad.
Freshly ground salt and pepper. Add mayonnaise and combine well.
And enjoy.
What did people do before Ritz crackers?

1 comment:

Kathy said...

They used Triscuits. Still do.