Ginger and Shallot Chicken Salad
Servings
4Serving size
about 1 1/2 cups saladThis recipe can easily be multiplied and makes very good leftovers. Serve with a 2-ounce whole grain or gluten-free roll. Makes great sandwiches, too.
Ingredients
| 128 fluid ounces Water |
| 3 4 ounces Boneless, skinless chicken breast |
| 2 tsp. Caper liquid (divided) |
| 2 tsp. Olive oil |
| 3 tsp. Ginger root, raw (minced) |
| 24 Tbsp. chopped Shallots, raw (minced) |
| 2 stalk, large (11 inch -12 inch long) Celery, raw (diced) |
| 1 fruit without skin and seeds Avocados, raw |
| 1 tsp. Garlic powder |
| 1/4 tsp. Salt |
| 1 bottle 8 fluid ounces Water |
Instructions
When the water begins to simmer, reduce the heat so that it doesn't boil faster than very small bubbles.
Add 1 teaspoon of the vinegar and then add the chicken breasts.
Poach for about 15 minutes, until the chicken is cooked through or a thermometer registers 160°F.
Remove the chicken from the water and let cool on a plate lined with a paper towel. Chill.
Pour the water out of the skillet, rinse, and return to the medium high heat.
Add the olive oil and minced ginger.
Cook for 40 seconds, stirring continuously.
Add the minced shallots and cook for 4 minutes. Stir frequently.
Place the cooked shallots mixture in a large mixing bowl, allow to cool on the counter for about 10 minutes, then place in the refrigerator to chill.
When the chicken is chilled, cut into 1/4 inch cubes.
Add the chicken to the bowl with the ginger and shallots.
Add the celery to the bowl.
Place the avocado, garlic powder, salt and the remaining 1 teaspoon vinegar in a separate small bowl.
Mash together until the avocado is smooth.
Add the avocado mixture to the mixing bowl and fold together until blended.
Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I love making chicken salad on Sundays. You can have it for dinner that night, but it’s really best the next few days for lunch. As with most chicken salads, they are actually better the next day after the flavors have had time to blend together and really permeate the chicken. That’s especially true with this ginger and shallot version. The ginger mellows after resting overnight and blend well with the sweet shallots.