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...make a delicious chicken salad of course! Naomi Nachman, who wrote the cookbook Perfect Flavors, came by Tonia's Kitchen to talk about her recipe for Chicken Salad. It sounds humble and plain, but Naomi told Tonia it can be as adventurous as you'd like it to be. Naomi takes chicken (naturally) along with peaches, blueberries, arugala, honey glaze and several ingredients for the dressing. It's a tasty Spring salad that goes perfectly with almost every meal.
Summer Chicken Salad – Naomi Nachman
From Perfect Flavors
We love putting fruit in our salads.
This is the perfect combo of fruit and protein, showing that they can go
together in a fun salad. It’s also another way to use up leftover chicken!
INGREDIENTS
1 (32-ounce) container vegetable
broth
1 pound chicken cutlets
Dressing
. small red onion
1 teaspoon kosher salt
1 teaspoon Dijon mustard
4 Tablespoons balsamic vinegar
. cup honey
1 teaspoon poppy seeds
. cup olive oil
Salad
1-2 peaches, cubed
1 cup blueberries
6 cups arugula or mixed greens
. cup honey-glazed pecans,
chopped
METHOD
1
In a 4-quart pot over high heat,
bring the broth to a boil.
2 Add chicken; lower heat to a simmer. Cook for 20
minutes, until chicken is no longer pink in the center.
3 Remove chicken from broth; cool. Once chicken has cooled,
slice into bite-size pieces.
4 Prepare the dressing: Place
onion into the bowl of a food processor fitted with the “S” blade; chop until
very fine. Add remaining ingredients except olive oil; process for 10 seconds.
5 While the machine is running, add oil in a slow,steady stream. This will help emulsify (thicken) the dressing and prevent it from separating. You will have more dressing than is needed for this salad; store in
the fridge in an airtight container for up to two weeks.
6 Assemble the salad: Toss
all the salad ingredients together in a large bowl; pour on desired amount of dressing right before serving. meat — yields 8 servings
