Feed Zone Table by Biju K. Thomas

Author:Biju K. Thomas
Language: eng
Format: epub
Publisher: VeloPress

CHOPPED CHICKEN SALAD WITH PICKLED ONIONS & RADISHES

This is a great last-minute salad to make use of leftover chicken. You can change it up throughout the year. The flash-pickled onions and radishes are the star of the dish. The combination of the vinegar, a touch of sugar, and salt balances out the strong flavors beautifully. Serves 4

2 cups shredded or chopped roasted chicken

salt and pepper to taste

1 cup canned or cooked chickpeas

1 teaspoon olive oil

½ head red cabbage, thinly sliced

¼ cup chopped dates, figs, or your favorite dried fruit

2 tablespoons coarsely chopped fresh cilantro or parsley, plus additional to finish

juice from 1 lemon

drizzle of maple syrup

PICKLED ONIONS & RADISHES

½ cup red onion, sliced into thin strips

4 radishes, sliced into thin rounds

¼ cup red wine vinegar

½ teaspoon coarse sugar

½ teaspoon coarse salt

¼ teaspoon crushed red pepper

TO MAKE THE PICKLED ONIONS: Combine the red onion and radishes with the red wine vinegar, coarse sugar and salt, and red pepper. Toss together and let sit for 5 minutes.

TO MAKE THE CHICKEN SALAD: Sprinkle chicken with salt and freshly ground black pepper to taste, then set aside.

If you are using canned chickpeas, drain and rinse them. In a small pan, sauté the chickpeas in olive oil over medium heat until slightly crisp.

In a large bowl, mix together the chicken, chickpeas, cabbage, dried fruit, and herbs. Top with the pickled onion and radish mixture and toss to combine.

Transfer to a large platter and finish with fresh-squeezed lemon juice, a drizzle of maple syrup, any remaining fresh herbs, and salt and pepper to taste.

CHANGE IT UP Rainbow carrots, sweet peppers, and your favorite crumbled cheese would also taste great in this chopped salad.

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