Chicken Salad With Beets

Recipe Ingredients

1 cup	62g / 2.2oz	Chicken (3 lbs) (medium)
		Salt to taste
		Freshly-ground black pepper to taste
1/2 cup	118ml	Sherry vinegar
1/2 cup	118ml	Extra-virgin olive oil
1 cup	62g / 2.2oz	Spanish onion - sliced paper thin (medium)
1 teaspoon	5ml	Saffron threads
1		Carrot - sliced 1/16" coins
4		Garlic cloves - peeled, whole
1		Celery rib - thinly sliced
2 tablespoons	30ml	Capers
1 tablespoon	15ml	Fresh thyme leaves
2 tablespoons	30ml	Beets - roasted at 375 (large)
		Degrees for 1 hour - then cooled
2 cups	474ml	Chicory 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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