?

Log in

No account? Create an account

Previous Entry | Next Entry

Ginger Chicken Salad

From our Rural Electric Co-op magazine. This stuff is wonderful. Very refreshing, and fairly light unless you keep eating it, which is a risk. The ginger is very subtle, and is more apparent if it sits overnight in the fridge. Doubling it is not a risk and ginger lovers may want to go past that, even.

All measurements are volume, sorry, but I did do a conversion.

2 cups (500 ml) chopped cooked chicken. We like a mixture of white and dark meat, but suit yourself.
1 1/2 cups (375 ml) fresh blueberries
1 cup (250 ml) seedless grapes (we cut them in half, chop them if you'd rather) red or green as you prefer.
1 cup (250 ml) chopped celery
1/2 cup (125 ml) slivered almonds We use pecans because we like them better, peanuts might overwhelm it, brazils or macadamias should be fine. This dish has a fairly light flavor.

Dressing:
1/2 cup (125 ml) mayonnaise
1/4 cup (65 ml) sour cream
1 tablespoon (15 ml) fresh lemon juice
1 1/2 teaspoon (7.5 ml) lemon zest
1 1/2 teaspoon (7.5 ml) sugar
1/2 teaspoon (2.5 ml) ground ginger, don't be afraid to use more, but it is interesting at this level
1/4 teaspoon (1.25 ml), hell. a pinch of salt, you can always add more. but you'll play hell getting it out.

Whoosh this up in a bowl and then stir it into the meat and fruit and nuts. I like it on a romaine leaf with a little ground pepper and a bit of hot sauce. Ranier cherries also go great in this.

A wonderful dish for hot weather.

L

Comments

lash_larue
Jul. 20th, 2016 07:49 pm (UTC)
What a lovely presentation!

I'm glad that you enjoyed it, I'll have to try the sushi ginger myself. I hope Queenie sees this, she'd like that too.

L