Warm chicken salad recipe

Total: 25 min Diners: 2

You have to start from the premise that, in Spain, a hugely gastronomic country, sewing up your mouth to stop eating or consume less quantities after festive periods such as Christmas or vacations; it is not an option.

It is not because we love to eat and most likely this year the post-Christmas bikini operation has already failed before even starting. To undertake this arduous task, there is no better way than to continue eating; but doing it in a responsible way with quality ingredients, natural, free of preservatives and dyes, and cooking a lot at home.

That is the key to success and not to rely on low-calorie products or similar that are often accompanied by a lot of additives. In short, you have to do what our mothers and grandmothers have done all our lives: cook. Turn on the stove first thing in the morning and cook delicious dishes that can serve us to put in a pie dish and feed us all week (this is now called batch cooking) with the products we have at home.

Because eating well and healthy should not be incompatible with enjoyment, the best way to overcome the excesses of Christmas is with salads; but yes, neither hot nor cold, warm. Warm, at room temperature, perfect to have the best of both worlds.

This time, a recipe for chicken salad and caramelized apple tempered to overcome the slope of January with leftover roast chicken, cucumber and pak choi.

As with summer salads (beware, there are also people who eat fresh salads in winter and fabada in summer), warm or autumn-winter salads admit all the ingredients that have room in your imagination and, moreover, are ideal for any leftover fruit, Vegetable Recipes, meat or fish that may have been forgotten in the fridge.

Roast chicken, personally, I think it’s the best leftover food, since it can be used for a sandwich, to make a great Caesar salad or this delicious warm salad. Mango and gulas, chicken and pesto or cod and Vegetable Recipes, are some of the many references that can be found in the extensive recipe book of a cook.

How to make chicken and apple salad

Ingredients

. Royal Gala or Pink Lady apple, 1 pc Butter, 20 g Carrot, 1 pc Pak choi, 1 pc Cucumber, 1/2 pc Salt, c/s cooked crumbled chicken, 100 g Pistachios, peeled, 1 tbsp

Vinaigrette

Dijon mustard, 1 tablespoon Blackberry meremelade, 1 tablespoon Lemon, yuzu or lime juice, 1 teaspoon Extra virgin olive oil, 2 tablespoons Salt, s/s

Step 1

The first thing we will do is caramelize the apple, for this we will have to peel it, cut it into quarters, core it and then cut it into wedges. Each slice, then cut it into bite size pieces.

In a frying pan put the butter, melt it slightly over medium heat and add the apple. Caramelize over medium heat stirring constantly.

Step 2

Meanwhile cut the carrot into sticks. Add the sticks along with the apple and sauté until tender.

Step 3

When it has taken color, add the also the pak choi previously washed and lightly chopped, we will have removed the stem which is the thickest and hardest part. Cook 5 more minutes over medium heat stirring constantly.

Step 4

Meanwhile, make the vinaigrette: integrate well a tablespoon of Dijon mustard, a tablespoon of blackberry jam and a teaspoon of yuzu juice or lemon juice or lime juice, as we have available. It is about achieving a balanced dressing; sweet, spicy, acid… to which we will finally incorporate the extra virgin olive oil.

Step 5

Cut the cucumber into thin slices, previously washed, and mix with the rest of the salad. Finish by also adding the chopped chicken, dress with the vinaigrette and also add the peeled pistachios.