{"id":3228,"date":"2006-01-08T09:11:41","date_gmt":"2006-01-08T08:11:41","guid":{"rendered":"http:\/\/coquinaria.nl\/?p=3228\/"},"modified":"2019-12-09T20:39:03","modified_gmt":"2019-12-09T19:39:03","slug":"chicken-salad","status":"publish","type":"post","link":"https:\/\/coquinaria.nl\/en\/chicken-salad\/","title":{"rendered":"Chicken Salad"},"content":{"rendered":"
\n

What to do with soup chicken<\/h2>\n

What to do with all the tasty chicken meat from the boiling hen when you have made\u00a0chicken stock<\/a>? This recipe for chicken salad is better with meat from a boiling hen than with a pale chicken breast. It tastes great on toast or on bread, or it can be part of a salad buffet. If you don’t have the time right now, just freeze the meat with some of the stock to prevent it from becoming too dry. First remove the skin, and feed that to the cats or dogs, they’ll love it.
\nOther salads on this site:\u00a0Waldorf salad<\/a>,\u00a0Salmon salad<\/a>,\u00a0Parsnip salad<\/a>,\u00a0Garden salad<\/a>.
\nFirst course<\/span>\u00a0or buffet platter\u00a0for 6 to 8 persons<\/span>;\u00a0preparation<\/em>\u00a012 minutes<\/span><\/span> + making chicken stock.<\/p>\n

\"Chickenchicken meat from a boiling hen<\/span> (about 750 gr\/1\u00bd pound)
\n100 gr (\u00bd cup)\u00a0raisins, rinsed<\/span>
\n50 gr (\u00bd cup) slivered\u00a0almonds<\/span>, hazelnuts or pine nuts
\nDressing<\/em>
\n1 shallot, finely chopped
\n1 Tbsp\u00a0curry powder<\/span><\/a>
\n2 or 3 cloves garlic, crushed
\n\u00bd tsp cayenne pepper
\nwhite pepper and salt to taste
\n1 dl (\u00bd cup) mayonnaise
\n3 Tbsp yoghurt
\n1 Tbsp oil<\/p>\n

Preparation<\/h3>\n

Cut the chicken meat into small pieces. Dry roast the nuts. When using hazelnuts, chop them coarsely.
\nIn a large bowl, mix chicken, nuts and raisins.
\nTo make the dressing<\/strong> – Saut\u00e9 the shallot in the oil, add chopped or crushed garlic, and after thirty seconds on a low fire add the curry. After just a few seconds more, take the pan off the fire. Let this mixture cool.
\nMix mayonaise and yoghurt, add onion\/garlic\/curry and cayenne pepper. Taste it, then add pepper and salt if necessary.
\nAdd the dressing to the bowl, mix well, and leave for several hours in the refrigerator.<\/p>\n

To serve<\/h3>\n

Serve the salad at room temperature or slightly cooler, but not straight from the fridge.<\/p>\n

If you want to make the salad with chicken breast anyway (because one doesn’t always have a boiling hen laying around), simmer it in chicken stock (from a cube if neccessary) for fifteen to twenty minutes and let it cool in the stock.<\/p>\n

Ingredients<\/h2>\n

All descriptions of ingredients<\/a><\/p>\n

<\/a>Curry powder<\/h4>\n

This is not a spice, but a combination of spices. That means that curry powder of different brands will taste differently, and a brand can have several kinds of curry powder, like mild and spicy. Curry powder is yellow because of the use of kurkuma. Other spices that can be present are coriander, cumin, ginger, chili pepper, black pepper, fenugreek and curry leaves (leaves of the\u00a0Murraya koenigii<\/em>). Curry powder is not Indian in origin but british: blended curry spices were for sale in England since\u00a0late eighteenth century to prepare the spicy dishes from colonial British-India. Some of these blends were tempered with ground rice or other cheap ingredients to enlarge the volume without using expensive spices. Even today, take care to buy a good brand. Curry powder is more European than Asian. For Asian curries it is customary to blend the spices yourself.<\/p>\n

Chicken salad for leftover chicken meat from making stock<\/em><\/span>
\nA chicken curry salad made from leftover meat from a boiling hen. So much better than store-bought salad!<\/span>
\n\u00a9 Author Christianne Muusers<\/span><\/small><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

What to do with soup chicken What to do with all the tasty chicken meat from the boiling hen when you have made\u00a0chicken stock? This recipe for chicken salad is better with meat from a boiling hen than with a pale chicken breast. It tastes great on toast or on bread, or it can be…<\/p>\n

Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":6983,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_lmt_disableupdate":"no","_lmt_disable":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[98,263,168,170,88],"tags":[145,262,322],"class_list":{"0":"post-3228","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-modern-en","8":"category-lucheon-dish","9":"category-snack-en","10":"category-first-course","11":"category-with-meat","12":"tag-salad","13":"tag-mayonnaise","14":"tag-raisins","15":"entry"},"acf":[],"modified_by":"Christianne","jetpack_featured_media_url":"https:\/\/coquinaria.nl\/wp-content\/uploads\/Kipkerriesalade.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/posts\/3228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/comments?post=3228"}],"version-history":[{"count":1,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/posts\/3228\/revisions"}],"predecessor-version":[{"id":16580,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/posts\/3228\/revisions\/16580"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/media\/6983"}],"wp:attachment":[{"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/media?parent=3228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/categories?post=3228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/tags?post=3228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}