Wednesday, 26 June 2019

Chicken & Haskap Salad

Okay, we hit a bit of turbulence there. Mom's eye troubles are not over, and we were making extra trips to Mississauga without much notice, which is nobody's idea of a good time and definitely cuts into the cooking and gardening time.

The good news is we are picking haskaps daily at the moment, along with strawberries. They are a bit late compared to last year but not quite as late as I was afraid they might be. There are lots, and this sudden turn of heat is really making them good.

I am trying to find other things to do with haskaps besides sweet things, but I had to sweeten the dressing a little - they are so very tart. I like to keep some cooked chicken around for salads in the summer. It is very quick to poach it; it can be done in 15 or 20 minutes. Lately I've also been seasoning it, wrapping it in parchment paper, and cooking it in the panini grill. That can get it cooked in as little as 5 minutes, if it's thin pieces.

2 servings
30 minutes prep time
not including cooking the chicken

Chicken & Haskap Salad

Make the Dressing:
1 tablespoon honey
2 teaspoons Dijon mustard
the juice of 1/2 lemon
1/4 cup mayonnaise (light is fine)
salt & freshly ground black pepper to taste

Stir the honey, mustard, and lemon juice together until well blended. Mix in the mayonnaise, and season with salt and pepper. Stir well again.

Make the Salad:
4 or 5 cups prepared lettuce or mixed salad greens
4 to 6 radishes
2 stalks of celery
2/3 cup fresh haskaps
150 grams skinless, boneless chicken - poached and chilled

Wash, pick over, drain, and dry the lettuce or other greens, and be sure they are torn or cut into bite-sized pieces.

Wash, trim and slice the radishes and the celery. Mix them into the lettuce or greens and put everything into a shallow salad bowl or divide between individual salad plates.

Rinse, dry, and pick over the haskaps. Scatter them over the salad. Slice the cold cooked chicken into bite sized pieces and arrange over the salad. Drizzle the salad with the dressing, and serve.

Last year at this time I made Smoked Trout & Wild Rice Salad with Peas.

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