RECIPE CHICKEN SALAD
Poultry dishes from United States for 4 persons
Ingredients
- ¼ pound pancetta, sliced into paper thin rounds (1 cup)
- 1 3½-pound chicken, roasted
- 1 cup scrubbed and grated carrots
- 1 cup sliced celery
- ¾ cup string beans, blanched, refreshed, and cut into 1-inch pieces
- ½ cup grated radish
- 2 tablespoons seeded and minced jalapeño
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon cayenne
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 cups arugula, cleaned
- 2 medium tomatoes, cored and sliced ½-inch thick
Preparation
Preheat the oven to 375 degrees F.
Lay the pancetta slices on a baking sheet and bake until crisp, 20 minutes. Transfer to paper towels and set aside.
Separate the breast and legs from the chicken carcass. Remove the skin and discard. Remove the meat from the bones and dice into 1-inch cubes. The carcass and bones may be frozen and saved to make soup or stock.
In a large bowl, combine the diced chicken with the carrots, celery, cooked green beans, radish, jalapeño, mayonnaise, lemon juice, cayenne, salt, and pepper. Mix thoroughly.
Arrange a bed of arugula to cover a serving platter. Transfer the chicken salad to the center of the platter. Lay the tomato slices around the chicken salad and top with the crisped slices of pancetta.
Lay the pancetta slices on a baking sheet and bake until crisp, 20 minutes. Transfer to paper towels and set aside.
Separate the breast and legs from the chicken carcass. Remove the skin and discard. Remove the meat from the bones and dice into 1-inch cubes. The carcass and bones may be frozen and saved to make soup or stock.
In a large bowl, combine the diced chicken with the carrots, celery, cooked green beans, radish, jalapeño, mayonnaise, lemon juice, cayenne, salt, and pepper. Mix thoroughly.
Arrange a bed of arugula to cover a serving platter. Transfer the chicken salad to the center of the platter. Lay the tomato slices around the chicken salad and top with the crisped slices of pancetta.