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BY: AMANDA JOHNSON

As fall sets in, perfect picnic weather is upon us at last. These recipes make for a unique picnic experience, one to be shared with your friends & loved ones.

ROTISSERIE CHICKEN SALAD WITH CURRY, MELTED LEEKS & DRIED CHERRIES 1 whole rotisserie chicken, picked clean

The purchase of a good quality rotisserie chicken makes this recipe a great time saver. Choose a bird from your favorite local store, and try to stick to a traditionally seasoned variety. Don’t be afraid to get your (very clean) hands messy, picking every piece of meat off of your chicken. If you feel a bit squeamish try using disposable food safe gloves. Over the years I have seen many chicken salad recipes, most of which call for all white breast meat only. Dark meat is some of the juiciest and most tender parts of a bird and it’s a shame to not utilize its greater depth of flavor in recipes. 1 cup sliced leeks—about 1 medium leek—washed 2 teaspoons olive oil ½ teaspoon kosher salt 1 large granny smith apple, diced Juice from ½ a lemon ¼ cup celery, smally diced ½ cup dried cherries, roughly chopped 1 cup mayonnaise 1 tablespoon mild curry powder ½ teaspoon kosher salt ½ teaspoon ground black pepper 1/8 teaspoon cayenne pepper

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AMPERSAND SEPTEMBER 2014

1 In a saute pan over medium-low heat gently sweat the leeks

with olive oil and salt until they become soft and translucent. This could take up to 15 minutes because leeks are very fibrous. Just remind yourself how much time you saved by not having to roast a chicken! Remove the leeks from the heat and cool to room temperature.

2 While the leeks are working, dice a granny smith apple and toss it with lemon juice to prevent browning.

3 Combine all the other ingredients in a bowl and whisk until

thoroughly incorporated. Add the apples, leeks and chicken and stir until you reach your desired consistency. The less you mix the chunkier your salad will be, the more you mix the more pulled the chicken will become. If I have learned one thing about making chicken salad it is that everyone has his or her own preference. My suggestion would be a happy medium between chunky and smooth. Chill the chicken salad until you are ready to serve.

Note:

This recipe can be made up to four days ahead of time.

Profile for The Red & Black

Ampersand Magazine: The Food Issue  

The September 2014 Issue of Ampersand Magazine, the Lifestyle magazine of The Red & Black

Ampersand Magazine: The Food Issue  

The September 2014 Issue of Ampersand Magazine, the Lifestyle magazine of The Red & Black