Chicken Salad

The other day, Sandi and I were eating at our favorite neighborhood diner, Les Brothers, when a waiter walked past with a plate of chicken salad.

It was served old-school style inside a cut-up tomato. I don’t think I’ve seen chicken salad presented like that since the Reagan administration. I instantly knew I had to try it.

Serving compound salads — chicken, tuna, ham, egg, etc. — in hollowed out tomatoes used to be pretty common. But I suppose it had been done to death so people stopped doing it.

Well, I’m bringing it back! It not only is visually appealing, but it fits with my efforts to reduce the amount of white flour and white sugar I eat. Plus, now it’s nostalgiac. Bonus!

I served it with an Israeli cous cous salad. I wanted to make a macaroni salad, but Sandi wrinkled her nose at that, so I made this instead. But the joke’s on her because cous cous is simply a small, granular shaped pasta, so it’s exactly the same thing!

So much for my avoiding white flour, however.

Finally, I added one of my homemade dill pickles and garnished the plate with a few black, seedless grapes. I think it looks pretty elegant and wouldn’t be out of place on a posh lunch menu.

Chicken Salad

1 lb Chicken, cooked (I used half a baked chicken from dinner the night before), diced

1/2 cup Reduced-Fat Mayonnaise

1/2 cup Fat-Free Sour Cream

Juice of 1/2 Lemon

1 Garlic Clove, crushed

2 stalks celery, small dice

1/2 Red Onion, small dice

1/3  cup Dried Cranberries

1/4 cup Walnuts, chopped

1/4 tsp Lawry’s Seasoned Salt

1 Large Tomato

1. Combine chicken, celery, onion, cranberries and walnuts in a mixing bowl. In a separate bowl, whisk together mayonnaise, sour cream, lemon juice and garlic. Mix a little of the dressing at a time to the chicken mixture until you get the proper chicken salad consistency, holds together but not too soggy. Season with seasoned salt. Refrigerate at least 30 minutes to let the flavors meld together.

2. Use a paring knife to make alternate zig-zag cuts around the perimeter of a tomato. Pull it apart then use the knife to remove some of the core from each half. Lay flat on the plate and use an ice cream scoop to place a large dollop of chicken salad in the center of the tomato half.

To plate the cous cous salad, I simply spooned the salad into a ramekin and patted it down. Then I placed the serving plate on top of the ramekin, turned the whole thing upside down and removed the ramekin. The salad will then hold the shape of the ramekin.

What kind of old school foods would you like to see come back into fashion? Share your thoughts in the comments section below. And thanks for looking at my blog!

 

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