Number 39 -- Spring Greens and Roasted Chicken Salad
I asked my mom to bring some cans of chunk chicken with her when she visited in June, as I haven't been able to find it in the markets and chicken salad is always good in the hot weather. I was assuming that she'd tuck three or four cans into the corners of her suitcase, but she brought two flats from Costco! so we've had ample opportunity to try new recipes, and have already gotten a number of winners. Here's one from the September 2004 Better Homes & Gardens --
Spring Greens and Roasted Chicken
Remove and discard skin from 1 2 1/4-lb. purchased roast chicken, chilled. Pull meat from bones, discarding bones. Shred meat; you should have about 3 1/2 cups (or, obviously, use 1 12-oz. can of chunk chicken).
Place greens from 1 5-oz. package mixed greens (about 8 cups) on a platter. Top with chicken; 2 cups fresh sliced strawberries, or blueberries; 4 oz. Gorgonzola or blue cheese, crumbled (about 1 cup); and 1/2 cup honey-roasted cashews. Drizzle with juice from 1 lemon and 3 tbsp. olive oil. (I had only plain roasted cashews, so I added a dash of honey to the lemon juice and olive oil, although this is probably not necessary.)
Makes 6 main-dish servings; preparation time about 20 minutes.
Laura and Julia, by the way, loved this salad, even the Gorgonzola, which I thought added a nice savory, slightly salty touch to the sweet berries, and goes really well with the chicken. It was also fun for the girls to help assemble things, each adding a handful of berries or cashews to their own salad while I did the messier Gorgonzola.
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