Photo: Sicilian Chicken Salad Recipe
Ingredients
- 1 egg*
- 1 teaspoon Dijon mustard
- 1 fresh lemon, halved
- 1 teaspoon chopped garlic
- 1/4 cup packed mint leaves, chopped
- 1 to 1 1/4 cups olive oil
- Salt
- Freshly ground white pepper
- 1 whole chicken (about 4 pounds) boiled, bones removed and the meat small diced
- 1 cup small diced red onions
- 1/2 cup small diced celery
- 1/2 cup toasted pine nuts
- 1 cup sultans or currants, soaked in 1/2 cup Marsala
- 4 cups arugula, cleaned
Directions
In a blender, combine the egg, mustard, lemon juice, garlic, and mint leaves. Blend until smooth. With the machine running, slowly drizzle in the oil, until the mixture is thick. Season with salt and pepper. In a mixing bowl, combine the chicken, onions, celery, nuts and sultans. Mix thoroughly. Add the emulsion and mix until incorporated. Season with salt and pepper. Serve the salad with the arugula.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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By nokitchen
New York, NY
on August 19, 2010
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Easy to make and a tasty, nutritious dish for the summer. I concur with the other reviewer who said to go a little light on the olive oil. On the other hand, I think arugula was the perfect lettuce for the salad. I skipped the pine nuts because a I don't like 'em and b to look at the price of the things you'd think they hired supermodels and CEOs to pick the nuts out of the pines. I went without a substitute but in future versions I might throw in some chopped walnuts or something.
By rfd1440_7856947
Fort Lauderdale, FL
on January 20, 2010
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This was a nice change from a traditional mayo based chicken salad, however, I found it much too oily. I only add the 1 cup of oil but thought the dressing could be less runny. I used currants instead of sultans. I also think a more substantial lettuce would work well with the arugula. I agree with the crostini along side-french crusty bread also good. Will try the recipe again.
By amyb33_701253
Clayton, DE
on February 26, 2007
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I served the chicken salad on a bed of spinach next to an antipasti platter along with toasted crostini for small family gathering. What a tasty surprise this salad was! The textures were great and having chicken salad with no mayo is even better. Thank you, Emeril!
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