Posts Tagged Cold Salad

SPINACH CHICKEN SALAD

 This is a fabulous chicken salad . . . and pretty too.  We made this in my December cooking class and the spinach makes it light enough to go well any time of year.  On the other hand, the chicken is heavy enough that it can hold it’s own in the Winter or Fall.  it’s appearance is festive regardless of the time of year or event.  ENJOY!

PREP: 30 MINUTES

COOKING TIME: 5-10 MINUTES

RESTING TIME: 30 MINUTES

SERVES – 6

Ingredients:

4 BONE-IN SKIN-ON CHICKEN BREASTS, POACHED WITH HERBS AND AROMATICS

1-2 SPRIGS OF FRESH THYME

1 TEASPOON PEPPERCORNS

¼ CUP CELERY TOPS AND END PIECES

3-4 TABLESPOONS CRANBERRY HORSERADISH SAUCE (OR 3 TABLESPOONS WHOLE CRANBERRY SAUCE* AND 1 TABLESPOON HORSERADISH SAUCE)

½ CUP SLIVERED ALMONDS (TOASTED)

½ CUP CHOPPED CELERY

SALT AND FRESHLY GROUND PEPPER TO TASTe

¾ CUP MAYONNAISE

Directions:

  1. 1.     After poaching chicken, discard the skin and bones and cut into bite-size pieces**
  2. 2.     Combine cooked chicken with the cranberries, cranberry horseradish sauce, almonds, celery, salt and pepper.  Add the mayonnaise and mix well.
  3. 3.     Chill until serving time.

 

* recipe to follow for Whole Cranberry Sauce

** To poach chicken: place chicken breast (with bone and skin) in cold water to cover with fresh thyme, peppercorns and celery.  AS SOON AS IT STARTS TO BUBBLE/BOIL TURN OFF THE HEAT!!! Cover and it will continue to cook for ½ hour.

If you would like to learn more about the Lark Inn Cooking Classes or crafting a custom cooking class for you or your organization, please visit my website.

Thanks for reading!

Kris Larkin

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WINTER FRUIT SALAD

I introduced this Winter Fruit Salad at my “Fall Harvest” cooking class.  the combination of fruits and spices is perfect for anytime . . . but especially cold weather.  Though it is served cool, at room temperature, it’s savory blend of flavors will warm you up on any winter day.

This is very light, simple to prepare and is perfect to serve with a heavier meals.  Another option is desert.  I love this so much that I serve it as a appetiser or as a stand-alone dessert.

Enjoy!!

 

WINTER FRUIT SALAD

 

PREP: 15 MINUTES

SERVES – 8 MINUTES

 

Ingredients:

3 TABLESPOONS PACKED BROWN SUGAR

1 TABLESPOON GRATED LEMON ZEST

2 TABLESPOONS LEMON JUICE

1 TEASPOON GROUND ALLSPICE

3 BRAEBURN APPLES, LARGE DICE

2 CUPS FRESH CUBED PINEAPPLE

2 BOSC PEARS, LARGE DICE

½ CUP CURRANTS

¼ CUP SLICED ALMONDS

 

Directions:

 Combine the brown sugar, lemon zest and juice, and allspice in a large bowl.  Add the apples, pineapple, pears, and currants; toss to coat.  Sprinkle with almonds.

 Note:  Cover and refrigerate the salad up to 2 hours in advance, but don’t sprinkle it with the almonds until just before serving.

 

This is very light and is perfect to serve with a heavier meals.  Another option is desert.  I love this so much that I serve it as a appetiser or as a stand-alone dessert.

Enjoy!!

For more information about my cooking classes visit my website:  The Lark Inn Cooking Classes

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