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Thursday, March 22, 2012

Wilder Recipes: Guatemalan Chicken Salad Over Arugula and Avocado



Last night was one of those "oh my god, I have nothing for dinner nights." But then I remembered the fridge held a lot of chicken from a roast we'd had a few nights ago, parsley and scallions from the Guatemalan salad, and some roast sweet potatoes, too. Et voila, a feast presented itself, especially once I remembered I'd found Alba's recipe for chicken salad.

The beauty of last night's dinner was that I didn't really have to cook anything, just mix it together. I loved that turn of events because it cut down on time (I'd just been on a run and was very hungry) and on dishes after dinner. The salad is healthy, delicious, and doesn't require much measuring; just eyeball a little less than the amount of vinegar and oil you think you want, taste it, and add more if it needs it. I always start with less than I think I need because while you can add, you can't subtract. Better safe than sorry.

You could put the chicken salad in sandwiches, spoon it over rice or quinoa, or even melt cheese on top. I went simple, with the heated-up roast sweet potatoes as my side dish (I'll put that recipe up after this weekend). I put my chicken salad over a mix of arugula, baby romaine, avocado, and sunchokes (also called Jerusalem artichokes). It was so good! I want it again just looking at it.

For the chicken salad:
Serves 2-4, depending on how hungry everyone is and how much other food you're serving it with.

2 Chicken breasts, or roughly the same amount carved from a leftover roast
1/2 Cup chopped Italian parsley
1/4 Cup chopped scallions
1/2 Red bell pepper, chopped
2 Stalks celery, chopped
Extra virgin olive oil
Balsamic vinegar
1 Teaspoon Dijon mustard
2 Tablespoons Greek Yogurt (the original recipe called for sour cream, but I substituted the yogurt and it tasted fabulous)
Salt
Pepper

Shred or chop the chicken into 1 inch pieces in a metal mixing bowl. Add the parsley, scallions, peppers, and celery. Mix together and add the yogurt and mustard. Stir in a drizzle of olive oil and balsamic vinegar. Taste it to see if you need more of either. Add salt and pepper to taste.

For the green salad: 

1/2 Box pre-washed baby romaine (I like Olivia's brand at Whole Foods)
1/4 Box arugula (again, Olivia's is great)
1 Avocado
2 Sunchokes, peeled and sliced into about 1/2 inch pieces

Mix all together and dress with a simple blend of balsamic, olive oil, salt, pepper, and lemon juice.


To serve:

Spoon the chicken salad over the green salad, or serve the chicken salad in sandwiches (add cheese if you want!) with the green salad as a side.

2 comments:

  1. This salad looks so good. Can't wait to try it!

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    Replies
    1. thanks, Susan! it was delicious, highly reccommend giving it a try :)

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