Crying Onions

If a savage and a gourmand met for lunch, they would eat this chicken salad. Pulling meat is a raw, carnal process. There are few times when you feel more connected with your food than when you’re tearing it apart. Coincidentally, it’s also a wonderful way to work out aggression. Despite the process, the final product is delicate, light, and clean. The flavors are clean and straightforward, with just enough nuance to make things interesting.

This chicken salad uses a lemon-olive oil vinaigrette instead of the usual mayonnaise. This works beautifully, as the meat absorbs all of the dressing, leaving you with a wonderfully fragrant dish without the heft of traditional chicken salad. A few fresh herbs only enhance the freshness of the dish.

Change things up however you want. I happen to love the contrast of bright lemon with sweet, peppery basil and a few chives, but feel free to use your own combination of herbs. Or substitute a different type of citrus. Better yet, if you have leftover roasted chicken, use that; it will cut your prep time and add wonderful flavor.

Recipe adapted from Mark Bittman

What you need:

• 1 lb boneless, skinless chicken breast
• zest and juice of 1 lemon
• 3 tbsp olive oil
• salt and pepper
• 3 tbsp chopped fresh herbs

What to do:

1. Bring a pot with a few inches of water to a boil. Salt water if desired, turn down heat to a simmer, and place in chicken breasts. Cook until done.
2. Remove chicken from water and shred, using 2 forks to pull the meat apart.
3. Stir together lemon zest and juice, olive oil, salt and pepper. Pour over chicken.
4. Add herbs, stir to combine. Refrigerate until ready to use.

Tags: chicken, sandwiches

Posted June 14th, 2010 at 2:03 pm. Categories: Uncategorized. Leave a comment or trackback from your own site.