Chicken salad green sauce and pomegranate: raise your hand if you ever wondered how to use the leftover chicken or capon stew used to make broth. Or those of boiled wonderful prepared for Christmas or New Year's Eve to respect tradition. Obviously, to prepare for this slight cold salad can also use turkey, guinea hen or capon, but also beef or veal. Provided tender, frayed and cold. Since it is a winter salad, I used a little’ lettuce and fresh lettuce, boiled potatoes and fennel. But in the season you may also add some cherry tomatoes.
Is, if you don't have meat advanced from the broth, you can also use the simple grilled chicken or turkey breast. Or even a chicken leftover baked it, for when dry can be, in salads and delicious soft return. The chicken meat is versatile in the kitchen and can be recycled in different ways even when cooked. For this I invite you to have a look at all my CHICKEN RECIPES, to find some other idea is to prepare this tasty lean white meat and high protein. And also to recycle if there remains some preparation.
Yet, I seasoned the chicken salad green sauce and pomegranate simply 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 beans 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 my CHRISTMAS RECIPES.. Have a good day!
500 grams of chicken, capon or guinea read
lettuce or mixed salad, to taste
lemon juice, to taste
two small boiled potatoes
Pomegranate, to taste
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, to taste
a clove of garlic (Optional)
a teaspoon of capers
extra virgin olive oil, to taste
Salt, to taste
To prepare chicken salad, green sauce and pomegranate, First prepare the salsa verde. Wash the parsley and dry thoroughly, then remove the stems. Peel the garlic, desalinate the capers and anchovies.
Wet the bread crumb with 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 the extra virgin olive oil flush. 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, preparing chicken salad is super easy: 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.
Put in a bowl a little' of 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. Serving chicken salad, green sauce and pomegranate with toast. Bon appétit!