Meta Salad
Tuesday, July 10, 2012 at 7:48PM | Seeley deBorn A salad made of salad.
It's way too hot to cook, never mind eating hot things. I think July may end up being the month of salads. I've got a couple planned and Taneasha's loving having hers tossed. Hopefully we'll get to see more of that.
Me, I was crazy enough to make chicken broth last week (pics later) and so I've got a bunch of packages of chicken meat in the freezer. We'll ignore the broth for now since soup is entirely out of the question. If you don't happen to have nicely packaged portions of already cooked chicken in your freezer, those rotisserie birds that most grocery stores have handy will work just fine.
Chicken Salad in a Salad
What you need:
- about 2 cups of cooked, chopped chicken
- a bit of onion
- a couple carrots
- 3 or 4 radishes
- 1/4 c parsley
- 2 tbsp dill
- 1 tbsp capers
- 1/2 tsp celery seed
- 1/4 c mayo
- a bit of lemon juice
- large lettuce leaves
- alphalpha sprouts
- tasty tiny tomatos
What you gotta do:
Dice all the veggies into tiny chunks. If you like celery, it would probably work well in this. I don't like celery, so I opted for radishes. Nice crunch, a bit of bite, totally underutilized root. Adds a nice bit of colour too.
Dump all the veggies and herbs and seeds and flowers (capers are flowers) into a bowl with the chicken. Squeeze on some lemon juice. Salt and pepper would work at this point too.
Blob on some mayo. Real mayo.
You should also select a few good sized lettuce leaves and rinse them off. You're going to use them whole, so a salad spinner may not be the right tool for the job. I just rolled mine up in a teatowel to dry them.
Use the lettuce leaves like taco shells. Some alphalpha sprouts in the bottom, then the chicken salad, and a few slices of the tiny awesome tomatos to decorate the top.
Oh yeah, and then sprinkle it with bacon. Everything is better with bacon sprinkles.
I ate mine like tacos, but I suppose you could use a fork if you really wanted to.
And yes, I admit it, I bought the tomatos because they were little and cute, but they really have a great bright sweetness that works well with the tangy mayo and lemon in the dressing.
What have you bought because it was little and cute?
Reader Comments (1)
I'd leave out radish/alfalfa...add celery, but this looks good. Also, it looks pretty easy to do. I like cold things on a hot day. Down here, it gets so hot/humid/steamy that who wants to cook.
Thanks for sharing!