In chilly weather, especially when snow or rain is falling, we welcome soups simmering fragrantly on the stove. However when summer is warming us up we don’t need more warmth to overheat us and salads get center stage. Heartier ones like pasta or potato salad are nice when the desire is for more carbohydrates, however protein is vital and is needed to balance them. One of my favorite go-to warm weather salads is made with chicken breasts, shredded.
First try this easy way to cook them. It requires almost no heat from the stove. For two to three servings, use two medium boneless breasts. Pour some olive oil in a frying pan and warm it on medium high. Sear breasts for a minute each side. Quickly slap on a tight cover, turn the heat to medium low, and cook for 12 minutes. Then turn off the stove and leave for another 12 minutes. DO NOT LIFT THE COVER DURING THIS TIME. Once the chicken is cooked, let it cool, then shred the breasts with your fingers. Save the bit of rich broth for another use.
Refrigerate chicken or use at once. For the salad use these ingredients: mayonnaise to taste, 1 tsp dried tarragon or thyme or 2 tsp fresh, 1 Tbs or more parsley, ¼ tsp pepper to taste, ½ tsp salt, to taste, 1 Tbs horseradish sauce to taste, ½ cup celery chopped small, ½ cup sweet onion chopped small or to taste, 1 medium apple peeled and chopped small, if desired, ½ cup walnuts chopped small, if desired, ½ cup dried cranberries or other fresh berries, if desired, plus chicken breasts. Mix all together and refrigerate for at least 6 hours for flavors to blend. The ingredients can be varied; you can also add mustard.
Canned tuna might replace chicken. Dill might substitute for tarragon or thyme. A simple side salad to go with burgers could include lettuce, dried cranberries or other fresh fruit, scallions and a simple lemon juice and olive oil dressing. Egg salad is satisfying and easy: Bring eggs just to a boil, cover and leave on the back of the stove for 20 minutes. Plunge them into cold water, peel and chop. Add mayonnaise to taste, add horseradish sauce the same, ½ cup finely chopped celery, ½ cup finely chopped sweet onion, chopped fresh parsley, fresh or dried tarragon or dill, salt and pepper to taste. Mix and chill. Serve with crackers or on a bed of lettuce with a light dressing.
Curry powder is good with eggs, chicken or tuna, then omit herbs except for parsley. I prefer the mayonnaise made with olive oil. Low fat mayonnaise is less tasty. Fat is also a good appetite suppressant, keeps us from getting hungry as quickly and the right kind has a lot of other virtues as well. There are many other good combinations of fruits and vegetables for salads, and avocado is always a fine addition to any salad. No tomatoes for me though, I’m allergic.
If you have any good salad recipes to share please email them to me at firstname.lastname@example.org. I love to hear from readers.