CHICKEN SALAD WITH DRIED CHERRIES

prep time:: 5 min
total time:: 1 hr

Serves 4

LOTS OF TEXTURE, CRUNCH AND A VARIETY OF FLAVORS MAKE THIS A TERIFFIC CHICKEN SALAD!IF YOU’RE NOT CELERY PEOPLE GREEN APPLES ARE NICE . THIS SALAD CAN BE COMPOSED QUICKLY IF YOU HAVE LEFT OVER CHICKEN.

ingredients

1 SMALL CELERY ROOT (CELERLAC), ABOUT 3/4 POUND
4 CELERY STALKS, MINCED
2 CUPS DICED (OR SHRERRED TURKEY OR CHICKEN), CHILLED
3/4 CUP PINE NUTS (OR OTHER NUTS)
1/4 CUP DRIED CHERRIES (OR OTHER DRIED FRUITS CUT SMALL)
2 TBSP LIGHT SOUR CREAM
2 TBSP LIGHT MAYONAISE
1 TEASPOON DIJON MUSTARD
1 1/2 TBSP CHAMPAGNE VINEGAR
SALT AND PEPPER
8-10 LETTECE LEAVES

directions

1
PEEL THE THICK SKIN FROM THE CELERY ROOT.THEN, USING THE LARGE HOLES ON A GRATER, SHRED IT INTO A BOWL.
2
ADD THE CELERY, CHICKEN,PINE NUTS, DRIED CHERRIES, SOUR CREAM, MAYO, MUSTARD, VINEGAR,1/2 TSP SALT, AND 1/2 TSP PEPPER AND MIX WELL. COVER AND REFRIDGERATE FOR AT LEASE 1 HOUR OR UP TO OVERNIGHT BEFORE SERVING. MOUND THE SALAD ONTO OF THE LETTECE LEAVES. SERVE AT ONCE.
3
IF NOT USING LEFT OVER CHICKEN THEN GRILL SOME BONELESS, SKINLESS CHICKEN BREASTS OR SIMPLY POACH THEM . TO POACH: PUT 2-3 CHICKEN BREAST IN A LARGE SAUTE PAN WITH LIGHTLY SALTED WATER TO COVER THE CHICKEN. BRING TO A BOIL THE REDUCE HEAT TO SIMMER AND COOK UNTIL DONE, ABOUT 20 MINUTES. LET COOL AND CUT THE CHICKEN INTO BITE SIZED PIECES.

notes

CHAMPAGNE VINEGAR IS NICE TO HAVE ON HAND AS IT'S GREAT IN SALAD DRESSING. DRIED CRANBERRIES, CHERRIES, PEACHES,PEARS AND EVEN DRIED MANGOES AND PINEAPPLES ADD A FLAVORFUL BOOST TO PASTAS, GREEN SALADS AND GRAIN-BASED SALADS.

Source: LIsa bernstein