Chicory and Chicken Salad
We usually make some sort of poultry around christmas. This year, we picked up a big chicken from our local Bioladen (organic food shop) and roasted it up on Christmas Eve. But as there was only 2 of us eating an entire chicken, we were left with good amounts of leftovers.
Luckily, I have a soft spot for chicken salad and so I jumped at the chance to indulge in this very North American treat.
During that same visit to the Bioladen, we picked up some fresh organic chicory. So instead of making the usual chicken salad sandwich, I used the chicory leaves as edible serving spoons for the chicken mix. It worked out pretty well, with the bitterness of the chicory adding an extra taste to the mix. We served the chicken salad chicory bites with some Feldsalat (English: lamb’s salad or corn salad) drizzled with olive oil and balsamic vinegar. This salad would also work great with left-over turkey!
The nice thing about this salad is, that like many poultry dishes, it has a pretty basic taste upon which you can layer all sorts of other flavors. I added some thai curry paste – I used Arche brand paste – to a portion of the chicken salad (not pictured) and it was amazing. I would like experiment with some other flavors, like honey mustard, soy sauce or miso. Avocado, semi-sundried tomatoes, fennel, apple or chili might also be a nice additions (though not all at once!).
Chicken Salad on Chicory leaves
2 cups of chopped cooked chicken (or turkey)
1-2 celery stick, finely chopped
1/2 cup red, yellow or orange peppers chopped
3 tablespoons mayonnaise
1 teaspoon mustard
1 teaspoon olive oil
Leafy greens (as a side)
Combine the mayonnaise, olive oil, mustard, salt and pepper in a large mixing bowl. Add the chopped chicken, and the chopped veggies. Mix well until everything is coated by the dressing. Squeeze some lemon juice over the dish to taste.
Spoon onto individual chicory leaves and serve on leafy green salad.