|
Chicken Salad
served in Cucumber lined
ring mold,
Chicken Salad Recipe
source: recipe
idea and photograph created by www.finedinings.com
Serves 2
1 Chicken breast, boneless, skinless
1 tablespoon butter
2 tablespoons celery, finely chopped
4 tablespoons green onion, thinly sliced
zest of 1 lemon, divided
2 teaspoons fresh lemon juice
3 tablespoons mayonnaise (enough to moisten salad)
Salt and pepper, to taste
1 English cucumber, seedless, unpeeled
3-inch ring mold, lightly oiled (I use an empty clean tuna can, both ends removed)
In a skillet over medium heat melt butter; sauté chicken until juices run clear; remove from heat; dice
finely and combine in a small bowl with celery, onion, lemon zest (reserve 2 teaspoons for garnish), lemon juice, mayonnaise, salt and pepper.
Cut cucumber into thin lengthwise slices. Place ring mold on a serving plate, insert two cucumber slices
around the inside each ring mold overlapping slightly, fill with chicken
salad. Carefully lift the ring mold up, garnish top of salad with reserved lemon zest and
serve this beautifully presented chicken salad.
Wine recommendation: Pinot Noir
Resources About the Author Contact Me
Recipes and Photographs created by Peggy
Bucholz, Fine Dining Gourmet Recipes
All Rights Reserved
copyright
© 2001 www.finedinings.com
| 