So, owing to the fact that I don’t really eat red meat, I make a lot of chicken. I roast it, I pan fry it, I bake it, I stir fry it. Since G has already explained her “poach only” stance on chicken, this Roasted Paprika Chicken obviously fell into my realm.
Generally, the goal when roasting a chicken is to have a nice glistening crispy skin. In this recipe, the thick spice crust is meant to blacken while cooking. The flavor of the spices really get deep into the meat of the chicken. It was good. Although, honestly I prefer chicken to have some bright notes like lemon and garlic. This chicken was so deeply savory you kind of needed something with a little acid to brighten it up a bit…
…Which is why I liked the french chicken salad so much! The red-wine vinaigrette, while thin, somehow coats the chicken and adds body. The celery and onion add crunch and a bit of zip and the acidity of the vinegar and mustard wakes the chicken right up. So tasty.
This issue actually had two chicken salad recipes and four serving options. I served mine in an avocado:
I lucked out and had a perfectly ripe avocado! The creaminess worked really well with the zing of the chicken salad. I think this would be a really satisfying and healthy lunch.
I also served the french chicken salad in a roasted tomato:
You core the tomato and scoop out a nice bowl for the chicken salad. Then you roast it at 400 degs for just a few minutes. You can see the skin just began to split. (For the full instructions, see page 119, October 2003, issue 6). I enjoyed the salad this way as well, but let’s face it, nothing beats an avocado.
Now G is going to tell you about her adventures with classic chicken salad.
G here! Well, it’s time for me to eat some crow on my “poach only” stance. Crow would probably be tastier than chicken salad made with poached chicken thighs or really any chicken thighs. They are too fatty and rich to be paired with a mayonnaise dressing. It just tasted off. There’s a reason why chicken salad recipes call for white meat. Yum! Crow!
Anyway, I had the classic chicken salad recipe, and Beth had the French. I spent a lot of time trying to suss out the difference between the two. Here it is, dear reader: the classic has double the Dijon mustard, lemon juice instead of red wine vinegar and slightly less of it, hot sauce, and mayo. I guess the mayo is the real difference, but we’re talking 2 teaspoons per cup of chicken. Suffice it to say there’s not much of a difference between these two.
Here’s my salad as a sandwich:
And here it is on a bed of mixed greens:
The takeaway here is that poaching chicken is not always the answer. …—>the moooore yoooou knoooow!!!!—>