This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Chicken salad has a certain glamour about it. Like the little black dress, it is chic and adaptable anywhere."
- Laurie Colwin, Author
I love making chicken salad on Sundays. You can have it for dinner that night, but it's really best the next few days for lunch. As with most chicken salads, they are actually better the next day after the flavors have had time to blend together and really permeate the chicken. That's especially true with this ginger and shallot version. The ginger mellows after resting overnight and blend well with the sweet shallots.
There are a few tricks to making this salad. One is adding the vinegar so that the avocado doesn't oxidize as quickly so the salad remains fresh looking and green.
The other is using garlic powder. You can use fresh garlic, but it would overpower the salad. Cooked into the shallots and ginger, I feel it would take away from those flavors. Garlic powder is also a flavor all its own. Not really garlic, but very warming and with intense umami flavor.
Servings: 4 | Serving size: about 1 1/2 cups salad
Cooking time: 30 minutes (does not include chilling time)
This recipe can easily be multiplied and makes very good leftovers.
|12 ounces||boneless, skinless chicken breasts|
|2 tsp.||white wine vinegar (divided)|
|2 tsp.||olive oil|
|1 Tbsp||ginger (minced)|
|3 large||shallots (minced)|
|2 large||ribs celery (diced)|
|1 tsp.||garlic powder|
Place the water in a large skillet over high heat.
When the water begins to simmer, reduce the heat so that it doesn't boil faster than very small bubbles.
Add 1 teaspoon of the vinegar and then add the chicken breasts.
Poach for about 15 minutes, until the chicken is cooked through or a thermometer registers 160°F.
Remove the chicken from the water and let cool on a plate lined with a paper towel. Chill.
Pour the water out of the skillet, rinse, and return to the medium high heat.
Add the olive oil and minced ginger.
Cook for 40 seconds, stirring continuously.
Add the minced shallots and cook for 4 minutes. Stir frequently.
Place the cooked shallots mixture in a large mixing bowl, allow to cool on the counter for about 10 minutes, then place in the refrigerator to chill.
When the chicken is chilled, cut into 1/4 inch cubes.
Add the chicken to the bowl with the ginger and shallots.
Add the celery to the bowl.
Place the avocado, garlic powder, salt and the remaining 1 teaspoon vinegar in a separate small bowl.
Mash together until the avocado is smooth.
Add the avocado mixture to the mixing bowl and fold together until blended.
Chill well before serving.
Serving size: about 1 1/2 cups
Servings: 4 as an entree
|Calories 219||Calories from Fat 90|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 1.6g||8%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 13g||4%|
|Dietary Fiber 5g||20%|
|Vitamin A 4%||Vitamin C 20%|
|Calcium 4%||Iron 6%|
|Vitamin K 19mcg||Potassium 755mg|