Chicken Salad, green sauce and pomegranate

Hands up who has never asked how to use the leftover chicken or capon stew used to make broth! So today I propose a simple dish of recycling: Chicken Salad, green sauce and pomegranate. Of course you can also use turkey, guinea hen or capon, but also beef or veal, provided that tender, frayed and cold. Since it is a winter salad, I used lettuce, boiled potatoes and fennel, but in the season you may also add some cherry tomatoes. Yet, I simply dressed with extra virgin olive oil, salt and lemon juice and then I added some’ Green Sauce, that from chicken to the salad a more intense flavor and less trivial mayonnaise. The pomegranate give a little’ acidity and simply add some toasted bread for a complete meal light but full. And if you still have not decided what to prepare for New Year, have a look at six menus I've come up to the Christmas holidays and New Year 2018 or to Christmas recipes. Have a good day!

CHICKEN SALAD, SALSA VERDE AND POMEGRANATE

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 500 grams of chicken, capon or guinea read
  • lettuce or mixed salad, just enough
  • lemon juice, just enough
  • two small boiled potatoes
  • Pomegranate, just enough
  • a Fagot
  • FOR SALSA VERDE:
  • a bunch of parsley
  • 1 boiled egg yolk
  • 4 anchovy fillets in oil or salt
  • 50 grams of bread crumbs
  • red wine vinegar, just enough
  • a clove of garlic (Optional)
  • a teaspoon of capers
  • extra virgin olive oil, just enough
  • Salt, just enough

PROCEEDINGS


Chicken Salad, green sauce and pomegranate

To prepare the chicken salad, green sauce and pomegranate, First prepare the salsa verde. Wash the parsley and dry thoroughly, then remove the stems. Peel Garlic l & #8217;, desalinate the capers and anchovies.

Sprinkle the breadcrumbs with the red wine vinegar, then squeeze well.

Put in a mortar or in the glass of Pimero (if you want a faster green sauce) parsley, the anchovies, Capers, garlic, the boiled egg yolk and start blending, adding to wire the extra virgin olive oil. You have to add as much olive oil as needed to achieve a stable and thick emulsion. With these doses I usually put at least 50 milliliters of extra virgin olive oil. Taste to see if more, despite the anchovies and capers, the green sauce should be further salted. Keep the green sauce in the refrigerator, covered with foil for food contact.

Without the green sauce, prepare the chicken salad today: Wash and dry the lettuce, peel the potatoes and cut into cubes, peel the fennel eliminating them external parts, the filaments and the ends and thinly slice.

Place in a Bowl a little’ potatoes, then the lettuce and fennel, drizzle with extra virgin olive oil, salt and lemon juice. Distribute into bowls chicken or capon read, then a few grains of pomegranate and finish with a dollop of salsa verde. Serve the chicken salad, green sauce and pomegranate with toast. Bon appétit!

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1 comment

elisabetta corbetta 28 December 2018 at 08:42

Very tasty and particularly with pomegranate
Thanks
A big kiss

Reply

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