Tag Archives: Chicken Salad

Chicken and Asparagus with Green Goddess Dressing

15 May

The first time I had Green Goddess dressing it was a vinaigrette with an olive oil base. Seeing as this was the first time I was trying it, I assumed no further investigation needed to take place as far as how authentic what I was putting into my mouth was. I noticed items adorned with Green Goddess dressing a few times after with a creamy version of this herby sauce. Well I guess that’s a way you can present it, if you want to muddy the waters I thought. After a few years of seeing this repeated offense, and coming across a tasty-looking recipe for a Green Goddess Chicken and Asparagus Salad this past weekend, a thought creeped into my head that stopped me dead in my tracks: what if I was the one who was wrong, and not society. It couldn’t be. Finally, after exhaustive research (read: a quick trip to wikipedia) I was hit with the harsh truth: Green Goddess Dressing is a cream-based sauce. I was operating under false pretenses for years. I had no choice but to man up, and follow the crowd.

[ That was a Dramatic Reenactment for entertainment purposes, certain liberties were taken for exciting embellishment ]

Asparagus

So guess what? It’s asparagus season! I was about to barrel into a story about how I don’t smell Asparagus pee, but guess what, I’ve already talked about it. I am charming. This time of year I try to eat AT LEAST a solid pound of Asparagus a week because it’s delicious, it’s fresh, and the price is right. See that picture above? I took that at the Ann Arbor Farmer’s Market and all I wanted to do was get on that vendor table and start rolling around. But I digress…. I was flipping through some handy books of cooking, and came across a recipe that not only utilized my favorite speary Spring vegetable, but also was heavy handed with my favorite herb: Dill (…I feel a Dill post coming on soon…)

{ Green Goddess Dressing with Chicken and Asparagus – Simply Organic by Jesse Ziff Cool }

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Here’s the jist: Take some asparagus and blanche it for 2-3 minutes (I like mine with a little snap left in it), take some chicken (I opted for a grocery store rotisserie chicken, de-skinned and shredded), put them together to await saucing.

ChickenAsparagus

Take yer greens (parsley, dill, garlic, green onions) and whizz them around in a food processor

Herbs

ChoppedHerbs

Got some Basil or spinach or anything else fresh? Go ahead and toss it in. Everybody in the pool! Now add and mixture of sour cream/buttermilk/yogurt and some salt and pepper. Give it another whizzing.

CreamyDress

Now coat those your Chicken and Asparagus, and serve over some chopped greens (for me: Red leaf lettuce).

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Since there is raw garlic and raw green onion in the dressing get ready for a blast of fire with your first (and subsequent) bites. Oh boy, just delightful. The perfect fresh, Springy, filling-yet-light meal I could have hoped for.

While I won’t post the exact recipe here, I found a recipe adapted from the original here.

Platter

Happy Asparagusing!

 

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Curry Chicken Salad with a side of Ow Everything Hurts

7 Mar

Recently I was at the gym, minding my own business, pumping some iron (naturally), when I heard a commotion. From one of the group workout rooms came lots of “C’mon!s” and “You CAN do this!s” while lots of rapid movement could be seen through the small window in the door. After about 10 minutes, out walked the most fit group of people I’ve ever seen. I had to get me some. Fast forward 4 weeks later, and I was ready to start my first CrossFit class. Well, that was last night, and today I’m so tired and sore it’s incredible. I tried to go running this morning because I know I’ll be in worse shape tomorrow, however I had to turn around after 5 minutes because my legs kept giving out. Anyhoo, that has zero to do with cooking and/or food, I just had to share my less-than-stellar current physical state. I should also mention that I got “exhaustion sore throat” that I haven’t experienced since the mile run in elementary school. Flashbacks of running laps around the playground took over most of my dreams last night.

Speaking of walking funny and cRaZy dreamz, let’s make some Curry Chicken Salad!

Now Entering Flavor CountryDo you have a simple dish you love to make, but for some reason you haven’t made it in a while? Well this is that dish for me. I LOVE deli salads, especially of the curry-persuasion. And they’re so easy to make at home, it’s stupid. Did you hear that? You’re stupid. 

I didn’t spend much time documenting what went into this salad (chopping, stirring), but I did get john to take some “action” shots of me ripping apart the grocery store-bought rotisserie chicken. I’d say the hardest part of this salad was waiting for the chicken to cool enough for me to handle it.

Tear

SaladSo what goes in this anyways?

  • 1 Whole Rotisserie chicken, skins removed and bones discarded (save for homemade stock!) — Shredded by Hand
  • 5 Stalks of Celery — Diced Small
  • 1/2 Medium Red Onion — Diced Small
  • 1 Apple, cored — Diced Small
  • Lots of Red Grapes — Halved
  • 1 Small Container of Greek Yogurt — Non Expired
  • 2 Heaping Tbs Mayo
  • (at least) 2 tsp Curry Powder — I’m sure I used about twice as much, but I like it VERY curry-y
  • 1 tsp Turmeric
  • Salt and Pepper — to taste

 

 

 

 

 

How do you make it?

  • Mix everything together and eat right out of mixing bowl because you’re hungry after waiting for the chicken to cool.

I like making these salads at home because there are a few things I don’t like about deli salads: getting a bite that has nothing but a big cube of chicken, too many fruity aspects without enough savory to balance it out, too much dried fruit, waay too much mayo. This is the first time I’ve substituted so much of the mayo for greek yogurt, and if you’re using high enough quality spices (like me, because you know my standards are just SO high), it shouldn’t be very noticeable. In fact, I don’t think John even realized there was any switcharoo…until this post, when I gave everything up like a Bond villain who should have waited until they EXECUTED the plan, DAMN THIS EGO OF MINE!

Now Entering Flavor Country

 

 

 

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