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Chicken salad green sauce and pomegranate

by Ada Parisi
6606 views 5 min read
Insalata di pollo, salsa verde e melograno

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!

Insalata di pollo, salsa verde e melograno

CHICKEN SALAD, SALSA VERDE AND POMEGRANATE

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

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

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, to taste

a clove of garlic (Optional)

a teaspoon of capers

extra virgin olive oil, to taste

Salt, to taste

Procedure

Chicken Salad, green sauce and pomegranate


Chicken Salad, green sauce and pomegranate

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!

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1 comment

elisabetta corbetta 28 December 2018 - 08:42

Very tasty and particularly with pomegranate
Thanks
A big kiss

Reply

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