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Chicken Salad With Beets Recipe - Cooking Index

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Chicken Salad With Beets

Cuisine: Italian
Type: Chicken, Poultry
Courses: Salads
Serves: 4 people

Recipe Ingredients

1 cup 62g / 2.2ozChicken (3 lbs) (medium)
  Salt to taste
  Freshly-ground black pepper to taste
1/2 cup 118mlSherry vinegar
1/2 cup 118mlExtra-virgin olive oil
1 cup 62g / 2.2ozSpanish onion - sliced paper thin (medium)
1 teaspoon 5mlSaffron threads
1   Carrot - sliced 1/16" coins
4   Garlic cloves - peeled, whole
1   Celery rib - thinly sliced
2 tablespoons 30mlCapers
1 tablespoon 15mlFresh thyme leaves
2 tablespoons 30mlBeets - roasted at 375 (large)
  Degrees for 1 hour - then cooled
2 cups 474mlChicory or frisee salad greens

Recipe Instructions

Preheat oven to 385F.

Truss chicken, season well with salt and pepper, and roast in oven until cooked through, about 60 to 75 minutes. Remove and allow to cool. Remove all of the meat and pick apart by hand and set aside.

In a medium saucepan, heat vinegar, oil, onion, saffron, carrots, garlic, celery, capers and thyme to a boil. Add shredded chicken and warm through.

Peel and cut beets into batonettes and place in a mixing bowl with frisee or chicory. Drain chicken from liquid and place in bowl with beets and chicory. Toss well, season with salt and pepper and serve.

Source:
MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B05)

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