Cool Chicken Salads
When the weather turns hot, we all look for fast ways to get food on the table without having to cook. In the summer, a chicken main course served cold is enticing and has a big advantage--it doesn’t heat up the kitchen.
Cold chicken dishes range from a plate of leftover take-out chicken straight from the refrigerator to a classic chicken chaud-froid. This French entree is complex, involving a thick veloute sauce usually enriched with cream and mixed with consomme and gelatin and garnished with elaborate decorations made of sliced black truffles and the whites of hard-boiled eggs.
But there are other ways to serve cold chicken and turkey that are both practical and appetizing. Today’s sauces are lighter and more fluid than the old-fashioned ones. Many are quick and easy to make and can vary from a light herb vinaigrette to a fresh spicy salsa, which is delicious when tomatoes are in season; it’s also fat-free.
Having chicken ready for serving cold takes a little planning. When I roast, poach or braise chicken or turkey, I like to prepare extra to keep on hand for these dishes. Another option is to buy roast chicken or turkey at the deli or supermarket.
ROAST CHICKEN SALAD WITH TOMATO SALSA
Cold chicken or turkey gains a boost in flavor from this zesty, low-calorie Mexican-inspired dressing.
1 pound tomatoes, peeled, seeded and diced
2 large cloves garlic, minced
1 fresh jalapeno or serrano chile, seeded, ribs removed, minced
3 tablespoons minced green onion
1 tablespoon olive oil, optional
1 teaspoon strained fresh lime juice, optional
Salt
Freshly ground pepper
Romaine or butter lettuce leaves, torn in pieces
12 slices roast chicken or turkey
Combine tomatoes, garlic, jalapeno, onion, oil, lime juice and salt and pepper to taste in small bowl. Stir. Let stand about 15 minutes at room temperature or up to 4 hours in refrigerator. Bring to room temperature for serving.
Make bed of lettuce on 4 to 6 plates. Top with slices of roast chicken. Spoon little salsa over chicken. Serve remaining salsa separately.