Tepid Chicken Salad With Saffron Recipe
Ingredients
| 3 whole chicken breasts, boned and split | ||
| Chicken stock | 2 Cup (16 tbs) | |
| 2 ribs of celery, julienned | ||
| 1 medium cucumber, peeled, seeded, and julienned | ||
| 1 tablespoon very finely chopped onion | ||
| Juice of 1/2 lemon | ||
| Thyme | 1/2 Teaspoon, chopped | |
| Parsley | 2 Tablespoon, finely chopped | |
| 1/2 teaspoon saffron dissolved in a bit of chicken stock | ||
| Heavy cream | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Poach chicken breasts in stock 10 minutes or until fork tender.
Drain.
Cut chicken in julienne and place in a bowl with celery, cucumber, onion, lemon juice, thyme, parsley, and dissolved saffron.
Season, toss lightly, then add cream to just coat salad mixture.
Drain.
Cut chicken in julienne and place in a bowl with celery, cucumber, onion, lemon juice, thyme, parsley, and dissolved saffron.
Season, toss lightly, then add cream to just coat salad mixture.
Chef
