Tämä kanasalaatti valmistetaan paahdetuilla punaviineillä ja korianterilla. Tarjoile rapeita sänkkeitä paistettuja, raastettuja vihreitä ruukkuja nimeltä Aranitas.
Lähde: Martha Stewart Living, syyskuu 1998
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Kana-salaattia voidaan valmistaa päivään saakka etukäteen; Lisää majoneesi juuri ennen tarjoilua. Säilytä salaatti suljetussa säiliössä, jäähdytetään.
This chicken salad is made with roasted red wine and coriander. Serve with crispy fried, grated green shoots called Aranitas. Source: Martha Stewart Living, September 1998. Ingredients: 1 8-ounce boneless, skinless chicken breast, Salt, 3 new red or white potatoes (3 ounces), 1 finely diced and 2 julienned bottled peppers or pimientos, 2 hard-boiled large eggs, peeled and chopped, 1 small red onion, peeled and cut into 1/8-inch dice, 3 tablespoons thawed frozen peas, 1/3 cup chopped coriander leaves and 2 tablespoons leaves, for garnish, Freshly ground pepper, 1 cup mayonnaise, Aranitas. Instructions: 1. Place chicken in a medium saucepan and cover with cold salted water. Bring to a boil over high heat. Reduce heat to medium; simmer until chicken is opaque, about 8 minutes. Remove chicken from water; let cool until it is cool enough to handle. Cut into 1/8-inch dice and transfer to a large bowl. 2. Place potatoes in a saucepan; cover with cold salted water. Bring to a boil over high heat. Reduce heat to medium-low and simmer potatoes until tender when pierced with a fork, about 10 minutes. Remove potatoes from water; let cool. Peel, cut into small dice, and add to chicken. 3. Add diced pepper, eggs, onion, peas, and coriander to chicken mixture. Season with salt and pepper. Add mayonnaise and stir until combined. 4. Place about 1 tablespoon of salad on each Aranita. Garnish with julienned red peppers and coriander leaves and serve. Cooking notes: Chicken salad can be made up to a day ahead; add mayonnaise just before serving. Store salad in a covered container, chilled.
27.04.2023 @ 17:41
This chicken salad is made with roasted red wine and coriander. Serve with crispy fried, grated green shoots called Aranitas. Source: Martha Stewart Living, September 1998. Ingredients: 1 8-ounce boneless, skinless chicken breast, Salt, 3 new red or white potatoes (3 ounces), 1 finely diced and 2 julienned bottled peppers or pimientos, 2 hard-boiled large eggs, peeled and chopped, 1 small red onion, peeled and cut into 1/8-inch dice, 3 tablespoons thawed frozen peas, 1/3 cup chopped coriander leaves and 2 tablespoons leaves, for garnish, Freshly ground pepper, 1 cup mayonnaise, Aranitas. Instructions: 1. Place chicken in a medium saucepan and cover with cold salted water. Bring to a boil over high heat. Reduce heat to medium; simmer until chicken is opaque, about 8 minutes. Remove chicken from water; let cool until it is cool enough to handle. Cut into 1/8-inch dice and transfer to a large bowl. 2. Place potatoes in a saucepan; cover with cold salted water. Bring to a boil over high heat. Reduce heat to medium-low and simmer potatoes until tender when pierced with a fork, about 10 minutes. Remove potatoes from water; let cool. Peel, cut into small dice, and add to chicken. 3. Add diced pepper, eggs, onion, peas, and coriander to chicken mixture. Season with salt and pepper. Add mayonnaise and stir until combined. 4. Place about 1 tablespoon of salad on each Aranita. Garnish with julienned red peppers and coriander leaves and serve. Cooking notes: Chicken salad can be made up to a day ahead; add mayonnaise just before serving. Store salad in a covered container, chilled.