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Chicken Salad
Dutch version of this recipe

What do you do with all the tasty chicken meat from the boiling hen when you have made chicken stock? It can be frozen (with some of the stock to prevent the meat from becoming too dry). First remove the skin, and feed that to the cats or dogs, they love it.
This recipe for chicken salad is better with meat from a boiling hen than with a pale chicken breast. It tastes great on toast or on bread, or it can be part of a salad buffet.

Ingredients:
chicken meat from a boiling hen (around 750 gram, 1 1/2 pound)
100 gram (1/2 cup) raisins, washed
50 gram (1/2 cup) slivered almonds, or hazelnuts or pine nuts
Dressing:
1 shallot, chopped finely
1 Tbsp. curry powder
2 or 3 garlic cloves
1/2 tsp. cayenne pepper
white pepper and salt to taste
1 decilitre (1/2 cup) mayonaise
1/2 deciliter (1/4 cup) yoghurt
1 Tbsp. oil

To make the dressing: Sauté the shallot in the oil, add chopped or crushed garlic, and after thirty seconds on a low fire add the curry. After just a few seconds more, take the pan off the fire. Let this mixture cool.
Mix mayonaise and yoghurt, add onion/garlic/curry and cayenne pepper. Taste it, then add pepper and salt if necessary.
Add the dressing to the bowl, mix well, and leave for several hours in the refrigerator.

Serve the salad at room temperature or slightly cooler, but not straight from the fridge.

If you want to make the salad with chicken breast anyway (because one doesn't always have a boiling hen laying around), simmer it in chicken stock for fifteen to twenty minutes and let it cool in the stock.

All text and pictures of dishes are the intellectual property of Coquinaria and may not be reproduced without permission and acknowledgement.