Friday, July 28, 2017

Warm Chicken Salad

This recipe was inspired by one I enjoyed in Ireland, but there's nothing particularly Irish about it. It's a lovely summer recipe, easy to make, and you can swap in any ingredients you want.

The source is The Harbour Bar in Leap, just a few doors down from Connolly's, er, Sullivan's Pub. When I first saw it, it was an ordinary pub, one of a cluster on the main road through the village. Then it changed hands a few years ago, and the new managers tore down the old building and completely remodeled it, and found a chef who created menus of local Irish food with an Asian twist. I've been going back ever since, and I've never been disappointed.

This recipe is simple: take whatever greens you like, add a tart creamy dressing, sautee a marinated chicken breast, slice the chicken thinly while warm, combine the lot, and toss in some croutons. It's best if you use local greens only minutes away from the garden, and make your own croutons, but you can buy a bag of lettuce and a box of croutons and you might never notice the different. The end product combines crunchy, creamy textures with savory flavors, and a nice contrast between warm and cold (okay, you could use left-over chicken, but if it's freshly cooked, it's both warm and soft).

Warm Chicken Salad (with a nod to the Harbour Bar)
(this recipe makes two servings, but it's flexible)

Ingredients:

one boneless chicken breast, marinated with olive oil, chopped shallots, salt, pepper and any herb you have on hand, fresh or dry

The US version


The Irish version

one package (or harvest your own) lettuce of your choice (the Irish call them
"mixed leaves" which always makes me giggle)



creamy yogurt dressing:


1/4 cup whole-milk yogurt
1 Tblsp olive oil
1 Tblsp fresh lemon juice
1 Tblsp minced shallot
1 Tblsp chopped fresh chives
1 tsp sugar
1/4 tsp salt

1 cup fresh croutons (I made my own from a brioche roll because I didn't have any packaged ones--just cut up whatever white bread you have handy into cubes and place in a low oven until they turn crispy but not brown)

Instructions:

If necessary, skin and bone your chicken breast. (A note: the ones they sell in markets here are huge. The ones they sell in Ireland are half the size. You can decide how much chicken you want, or cook yours and save some for later--or for your cat.) Whisk together the marinade and let the chicken steep in it for as long as you like.

Rinse your greens and let them dry. Make the croutons if you're going to.

When you're ready to cook, saute the chicken breast in a little olive oil. Important note: cook this over medium/low heat (until it's cooked through)--you don't need to sear it, you want it to remain tender and juicy. Keep an eye on it and turn it a few times so it cooks evenly.



While the chicken is cooking slowly, whisk together the yogurt dressing ingredients and dress your greens.

Dressed greens

When the chicken is cooked, place it on a cutting board and let it cool enough to handle. Then slice it thinly on the diagonal. It may sound odd, but you want the lettuce and the chicken slices to be similar in size and scale.

In individual bowls, place a bunch of your greens, then tuck in some chicken slices (do not overcrowd). Sprinkle with the croutons and serve immediately while the chicken is still warm.

The assembled salad
And there you have the perfect summer dish!

Doesn't it begin to sound as though I go to Ireland mainly to eat? I adore the Field's SuperValue market (I even have a frequent buyer card), I can't stay away from the weekly farmers market (every Saturday, with not only food but crafts and junk), and the burgeoning restaurants (you read about the newest one last week). Maybe next year I'll be able to go to the West Cork Food Festival.

Oh, right, I go to Ireland to do research for books--between meals. But young Rose in the County Cork mysteries is fast becoming a foodie. And that's only one of the unexpected turns in the next book, Many a Twist (coming January 2018).

Available for pre-order at Amazon and Barnes and Noble

www.sheilaconnolly.com








3 comments:

  1. Sounds yummy, Sheila. I love your trips to Ireland!

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  2. This does sound good.
    Perhaps for a little color splash I'll add little tomatoes and/or shredded carrots.
    Can we come along with you to Ireland? (Other than virtually)

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  3. sounds wonderful! cant wait for the new release!

    ReplyDelete