Post by MarieAlice on Jul 18, 2003 7:59:35 GMT -6
Cuban Chicken Salad
4 chicken breast halves, bone in
1 carrot, chunked
1 stalk celery, chunked
1 small onion, unpeeled, quartered
coarse salt
12 whole peppercorns
1/2 teaspoon red pepper flakes
1/2 cup mayonnaise
1/4 cup yellow mustard
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dark chili powder
Salt and pepper
2 medium dill pickles, minced
Julienne dill pickle strips
Place cleaned chicken in a large pot; cover with water and add carrot, celery, onion, salt and peppers. Bring to a boil , cover, and reduce to a simmer. Simmer for 1-1/2 hours until very tender. Remove from heat; cool.
When cooled, remove chicken meat from bones and tear into bite sized pieces. Place meat in a medium sized bowl. Combine mayonnaise, mustard, cumin, coriander, chili powder and pickle in a small bowl. Season to taste with salt and pepper. Pour mayonnaise mixture over chicken and gently toss to coat. Refrigerate for at least 1 hour before serving.
Serve on Cuban rolls for a hearty sandwich or over a bed of salad greens for lighter fare. Garnish with julienne strips of dill pickle.
Makes 6 servings
4 chicken breast halves, bone in
1 carrot, chunked
1 stalk celery, chunked
1 small onion, unpeeled, quartered
coarse salt
12 whole peppercorns
1/2 teaspoon red pepper flakes
1/2 cup mayonnaise
1/4 cup yellow mustard
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dark chili powder
Salt and pepper
2 medium dill pickles, minced
Julienne dill pickle strips
Place cleaned chicken in a large pot; cover with water and add carrot, celery, onion, salt and peppers. Bring to a boil , cover, and reduce to a simmer. Simmer for 1-1/2 hours until very tender. Remove from heat; cool.
When cooled, remove chicken meat from bones and tear into bite sized pieces. Place meat in a medium sized bowl. Combine mayonnaise, mustard, cumin, coriander, chili powder and pickle in a small bowl. Season to taste with salt and pepper. Pour mayonnaise mixture over chicken and gently toss to coat. Refrigerate for at least 1 hour before serving.
Serve on Cuban rolls for a hearty sandwich or over a bed of salad greens for lighter fare. Garnish with julienne strips of dill pickle.
Makes 6 servings