Saturday, December 22, 2007

Chicken salad with cilantro and grapefruit

Another saturday, another afternoon waking up starving. Our fridge is full of food we can't eat these days. Cookie dough. The makings for my christmas pork and pear stew. Umeboshi.

Then I spied that rotisserie chicken from the other night. I started pulling things out of the fridge. Cilantro. Grapefruit. A hachiya persimmon.

The roasted chicken has an earthiness that's set off by the balsamic, and made fresher with the cilantro and grapefruit. The persimmon adds a slight cinnamon taste with apricot texture and vivid color.


Chicken Salad with Cilantro and Grapefruit

~1 cup chopped roasted chicken, roughly chopped
1/4 cup olive oil
2 T balsamic
1/2 tsp honey mustard
a few T chopped cilantro, roughly minced
Pink grapefruit, peeled, pithed and cut into segments (see pictures here for how to), then chopped into 1/2 inch pieces

Mix olive oil with balsamic and mustard and whisk. Adjust to taste (will depend on how strong your mustard or balsamic are....this will be worlds better with some top notch olive oil and balsamic). Mix with chopped chicken. Add in grapefruit and cilantro. Salt and pepper to taste. Serve (can put chopped persimmon on the side if you like).

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