365 More Ways to Cook Chicken (365 ways) (13 page)

1.
Cut chicken into 1½-inch chunks. In a shallow dish, combine flour, cornmeal, salt, and pepper. Pour buttermilk into another shallow dish. Dip chicken first into buttermilk, then into flour mixture to coat completely.

2.
Heat oil in a large frying pan. Add chicken and cook over medium heat, turning occasionally, until golden brown outside, with no trace of pink in center, 5 to 7 minutes. (If frying pan is not large enough to accommodate chicken easily, cook in 2 batches.) Drain on paper towels.

3. Add shallot to pan drippings and cook until softened, about 1 minute. Whisk in mustard and vinegar, scraping up browned bits from bottom of pan.

4.
In a large bowl, toss warm dressing with green and red cabbage. Divide among 4 serving plates. Arrange chicken on lettuce.

Prep: 15 minutes Cook: 10 to 11 minutes Serves: 4

• 20 slender asparagus spears (about 1 pound), trimmed
  

• 1 pound skinless, boneless chicken cutlets
  

• ½ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• ⅓ cup plus 2 tablespoons olive oil
  

• ½ cup sliced almonds
  

• 3 tablespoons chopped shallots
  

• 1½ tablespoons white wine vinegar, preferably tarragon vinegar
  

• 1 tablespoon lemon juice
  

• ½ teaspoon grated lemon zest
  

• 2 bunches of watercress, tough stems removed
  

• 4 thin lemon slices, for garnish
  

1.
Cut asparagus on diagonal into 2-inch pieces. In a large saucepan of boiling salted water, cook asparagus until just crisp-tender, 2 to 3 minutes. Drain and rinse under cold running water; drain well. Set aside in a mixing bowl.

2.
Cut chicken into strips and season with salt and pepper. Heat 2 tablespoons of olive oil in a large frying pan and cook chicken over medium-high heat, stirring, until white throughout, about 4 minutes. Remove chicken with a slotted spoon and add to asparagus.

3.
Add almonds to drippings in pan, reduce heat to medium, and cook, stirring, until golden, about 3 minutes. Add almonds to chicken and asparagus. Add shallots and remaining 1/3 cup oil to pan and cook until softened, about 1 minute. Remove pan from heat and stir in vinegar, lemon juice, and lemon zest. Season with additional salt and pepper to taste. Pour dressing over chicken mixture and toss gently.

4.
Serve warm chicken salad on a bed of watercress. Garnish with lemon slices.

Prep: 10 minutes Cook: 30 seconds Chill: 30 minutes Serves: 4

• 3 ounces snow peas (about 1 cup), trimmed
  

• 3 tablespoons rice wine vinegar
  

• 3 tablespoons sóy sauce
  

• 1½ tablespoons dry sherry
  

• 3 tablespoons vegetable oil
  

• 1½ tablespoons Asian sesame oil
  

• ½ pound thinly sliced cooked chicken
  

• 3 cups shredded iceberg lettuce
  

• ⅔ cup thinly sliced radishes
  

• 1 cup radish or alfalfa sprouts
  

1.
In a medium saucepan of boiling salted water, cook snow peas about 30 seconds, until bright green and still crunchy. Drain and rinse under cold running water; drain well.

2.
In a small bowl, whisk together vinegar, soy sauce, sherry, vegetable oil, and sesame oil. Toss chicken with about half of the dressing and marinate in refrigerator 30 to 60 minutes.

3.
At serving time, toss lettuce and radishes with remaining dressing. Divide among 4 plates and arrange chicken on top. Sprinkle sprouts over salads and serve.

Prep: 10 minutes Cook: none Marinate: 8 hours Serves: 8

This comes from an old friend. The secret is the bottled Russian dressing used as a marinade.

• 4 cups cubed cooked chicken breast (about 1 pound)
  

• ¼ cup bottled Russian salad dressing
  

• 3 medium celery ribs, thinly sliced
  

• 1 cup seedless green grapes
  

• 1 cup seedless red grapes
  

• 1 cup broken pecans
  

• 1¼ cups mayonnaise
  

• 2 tablespoons lemon juice
  

• Salt and freshly ground pepper
  

• 1 head Bibb or Boston lettuce
  

1.
In a mixing bowl, toss chicken with Russian dressing to coat. Cover and refrigerate 8 hours or overnight.

2.
About 1 hour before serving, add celery, green and red grapes, pecans, mayonnaise, and lemon juice to chicken. Stir to mix well. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

3.
To serve, separate lettuce into leaf “cups.” Spoon chicken salad into cups.

Prep: 30 minutes Cook: none Chill: 30 minutes Serves: 4

This is a sophisticated yet simple presentation that makes a classy lunch or warm weather supper. When good tomatoes are not in season, spoon the chicken salad into lettuce cups or hollowed-out bell peppers.

• 4 large ripe tomatoes
  

• Salt and freshly ground pepper
  

• ½ cup mayonnaise
  

• 1½ tablespoons lemon juice
  

• 1½ teaspoons grated lemon zest
  

• 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
  

• 2 cups diced cooked chicken breast (about 8 ounces)
  

• ½ cup thinly sliced celery
  

• ½ cup thinly sliced scallions
  

• 1 small head of leaf lettuce
  

• Tarragon sprigs, for garnish
  

1.
Cut tomatoes crosswise in half. Use a small knife or grapefruit spoon to scoop out seeds and pulp to form a shell. Sprinkle with salt and pepper, then invert tomatoes onto paper towels to drain about 30 minutes. Pat dry.

2.
Meanwhile, in a medium bowl, whisk together mayonnaise, lemon juice, lemon zest, tarragon, and salt and pepper to taste. Add chicken, celery, and scallions. Stir to coat with dressing. Cover and refrigerate at least 30 minutes or up to 3 hours to allow flavors to blend.

3.
To serve, spoon salad into tomato halves. Place 2 halves on a bed of lettuce on each of 4 serving plates. Garnish with tarragon sprigs.

Prep: 10 minutes Cook: 7 to 9 minutes Serves: 6

Refrigerated pesto is a terrific convenience product that allows you to make this luscious salad in 10 minutes flat.

• 1 pound fusilli or short corkscrew pasta
  

• 3 cups diced cooked chicken
  

• 1 small red bell pepper, thinly sliced
  

• 1 small yellow bell pepper, thinly sliced
  

• ¼ cup sliced black olives
  

• 1 cup pesto sauce, purchased or homemade
  

1.
Cook pasta in a large pot of boiling salted water until just tender, 7 to 9 minutes. Drain and turn into a mixing bowl. Let cool slightly.

2.
Add all remaining ingredients to pasta. Toss to mix and coat with pesto. Serve at room temperature.

Prep: 30 minutes Cook: none Serves: 6

This is a classic chicken salad that makes a very pretty presentation on a large platter at a buffet. The ingredients can be prepared ahead, but the salad should be assembled shortly before serving.

• 3 cups shredded sliced iceberg lettuce
  

• 3 cups shredded chicory
  

• 1 small bunch of watercress, tough stems removed
  

• 2 cups diced cooked chicken (about 6 ounces)
  

• 6 slices of cooked bacon, crumbled
  

• 2 hard-cooked eggs, chopped
  

• 2 medium tomatoes, seeded and diced
  

• 1 avocado, peeled and diced
  

• 3 tablespoons white wine vinegar
  

• 1½ teaspoons Dijon mustard
  

• ¼ teaspoon salt
  

• ½ cup olive oil, preferably extra-virgin
  

• ⅓ cup crumbled blue cheese
  

• ⅓ cup thinly sliced scallions
  

1.
On a large platter, toss together lettuce, chicory, and watercress. Spread out to make a bed. Arrange chicken, bacon, eggs, tomatoes, and avocado in separate rows over lettuce.

2.
In a small bowl, whisk together vinegar, mustard, and salt. Whisk in olive oil until blended. Stir in cheese. Spoon dressing over all of salad layers. Sprinkle scallions on top.

Prep: 30 minutes Cook: 5 to 8 minutes Serves: 6

If you can get smoked chicken, so much the better. But any cooked chicken—poached, roast, or rotisserie—will turn this American classic side salad into a delicious main course.

• 1 cup broken walnuts
  

• 3 cups diced smoked chicken or cooked chicken breast
  

• 1 large Red Delicious apple, diced
  

• 1 large Golden Delicious apple, diced
  

• 2 celery ribs, thinly sliced
  

• 2 tablespoons dried currants or raisins
  

• 1 cup mayonnaise
  

• 2 tablespoons orange juice
  

• 1 tablespoon lemon juice
  

• 2 teaspoons grated orange zest
  

• Salt and freshly ground pepper