Three seemingly divergent regional flavors coalesce nicely in Peanut Rooster Salad to present an choice lunch traditional without a mayonnaise-dependent dressing.
Greek yogurt and peanut butter are the basis of the dressing, punctuated with Asian and South American ingredients. Apples and peanuts give the salad a crunchy texture. The end result is a hearty rooster salad that shines atop a salad or halved avocado or in a sandwich.
In point, you could insert to the salad’s intercontinental pedigree why making an attempt it on a French croissant.
Inspiration for the recipe arrives from Peanut-Rooster Salad (hyphen additional) in the Junior League of Albuquerque’s cookbook “Only Simpático: A Taste of New Mexico” (1981). As the title implies, common regional dishes are highlighted through the 351-site, softcover cookbook.
But, the cookbook also showcases cuisines from other pieces of the world, these as Sicilian Salad, Hungarian Hen, Portuguese Fish Stew and Walnut and Sugar Crepes.
The component list for the original hen salad recipe hints at different regions: soy sauce, cayenne, raisins and peanuts, the latter which probably originated in South The usa. Raisins and peanuts are among the a plethora of ingredients in some mole sauces of Mexico.
I took the liberty of amplifying the salad’s Asian flavors by substituting the marginally sweeter rice wine vinegar for white wine vinegar and sesame oil, which has a distinctive aroma, for the salad oil. I also additional a sprint of floor ginger.
Another substitution is Greek yogurt, which is thicker and a bit tangier than the American design and style.
The final result is a chicken salad with an global DNA that breaks from conventional hen salads. If you allow the dressing chill overnight, the ingredients’ flavors bloom and marry.
The primary recipe separates the dressing from the other salad ingredients till the dish is served. I mixed them to simplify not only service but also storage in the refrigerator.
I love American hen salad. It truly is as quintessential as an apple pie, cheeseburger and peanut butter and jelly sandwich. But, I also enjoy selection and experimentation.
Poultry is a protein frequent to quite a few cuisines of the earth. So neglect inquiring oneself why the rooster crossed the highway and uncover out why crossing taste borders is a worthwhile foodie journey.
Share your favourite recipes or food-related historic recollections by emailing Laura Gutschke at [email protected]
Peanut Chicken Salad
1/2 cup plain Greek yogurt
1/3 cup clean peanut butter
1/4 cup whole milk
3 tablespoons sesame oil (or your beloved salad oil)
1 tablespoon sugar (or favorite sugar substitute)
1/2 teaspoon soy sauce
1/4 teaspoon garlic powder
Sprint ground cayenne
Sprint ground ginger
2 cups cooked chicken, diced
1 substantial tart, crisp apple, cored and diced
1/4 cup yellow raisins
1/2 cup roasted, salted peanuts, approximately chopped
1. In a medium mixing bowl, whisk alongside one another the yogurt, peanut butter, milk, sesame oil, sugar, soy sauce, garlic powder, cayenne and ginger. Chill for at minimum 2 hours and ideally right away.
2. To the dressing incorporate the hen, apple, raisins and peanuts. Stir carefully until eventually effectively blended. Provide a scoop on a mattress of tossed greens, a chopped salad or an avocado halve, or on sandwich bread. Yields 6-8 servings.
Laura Gutschke is a standard assignment reporter and food items columnist and manages on the web content for the Reporter-News. If you value locally driven news, you can help local journalists with a electronic membership to ReporterNews.com.