This chicken salad recipe has
everything.... not only does it look beautiful, it tastes
divine.
Serve as a salad course at your dinner party or serve it for lunch, the
flavors are excellent.
The lemon gives it a refreshing taste, the almonds and celery give it a
crunchy texture. see more easy elegant first course entrees
like this one
and more salads
with photographs
Chicken Salad, First Course Recipe
recipe
and photograph created by Peggy Bucholz for www.finedinings.com
Serves 6
12
baguette bread slices cut on the bias
2 - 3 cucumbers, washed, unpeeled
3 cups cooked smoked chicken,
diced
3/4 cup celery, diced
3/4 cup scallions, sliced
2 tablespoons toasted almonds, chopped
1/3 cup mayonnaise
zest of 1 lemon
1-1/2 teaspoons fresh lemon juice
Salt and pepper, to taste
6 cups Mesclun salad greens
1/2 teaspoon extra-virgin olive oil
Toast baguette bread slices under the broiler on both sides; set
aside. This
can be done in advance.
Thinly
slice cucumbers; set aside.
In a medium
bowl
combine diced smoked chicken, celery, scallions, toasted almonds, mayonnaise,
lemon zest and juice. Add salt and pepper according to
taste.
Overlap cucumber slices in a circle on each plate, top with the chicken
mixture. Put Mesclun
greens in a small bowl and drizzle with extra-virgin olive oil.
Insert two slices of toasted baguette bread upright into the chicken
mixture as shown in my photograph. Hold the bread slices with one
hand while you fill the center with Mesclun greens. Sprinkle each
plate with cracked black pepper if desired and serve.
Wine
recommendation: Sauvignon
Blanc, Pinot Grigio
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