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Leftover Roast Chicken Salad – Avocado, Green Beans and Almonds

Skill Shop #14

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I am one of those (if there are more people like me that is) who actually goes out-of-the-way to make a roast chicken, not to eat after it has been freshly cooked with painfully moist meat, skin crackling heavy the crunch of sea salt and running natural oils at the bottom of the pan where each careful bite is dipped, tossed, rolled and bathed to be consumed. No, sometimes, i make a beautiful roast chicken so that i can let it cool, remove its carcass and strip its flaky meat piece by piece. Something about the possibility of cold chicken meat is so alluring to me: you can slap it on a sandwich with some fresh greens and just a tad bit of mustard or pair it with a Vietnamese style vinegar dipping sauce, some fresh cucumber, a little chilli and glass noodles to make a fresh little noodle salad, or you could go for a fail proof mix of greens.

What am i going on about, i know a lot of you feel the same way, in fact i made this dish because i saw a twitter conversation between fellow gourmands, @stephaniezubiri (Owner and Chef of soon to be opened Atelier 317 around Rockwell – check it out soon!!!) and @inkd_chef (head Chef over at People’s Palace) that left me wanting. They were talking about leftover chicken dijonaise style (french sauce), and just like that, I started salivating. Chicken + Dijon mustard = America + Obama = Green Mango + Bagoong=  Parokya + Edgar . #PerfectCombo

Now the difference with leftover chicken is that it may lose some of its juice and will be a tad bit dryer than if you were to consume it right away; so it naturally looks for a thick sauce to counterbalance that effect. Second, it is best served cold. If you reheat it, you will be doing yourself a disservice, so play around with the temperatures of the other ingredients. Lastly, it’ll be a little stringy, which is why you want to add some texture to your dish, maybe something really soft and creamy, something wet and finally something with a bite.

Here is my go to recipe

Avocado, Green Beans and Almond Salad with Leftover Roast Chicken

VIDEO WILL GO HERE

Clean a handful of green beans, chop 2 cloves of garlic and fry them together on medium heat with some olive oil. You want to get them tender but still with a bite. Season with salt and pepper and when you see that the garlic starts getting brown, add in 2 tbsp of almond slivers.

To make the sauce, take 1 egg yolk and beat with a pinch of fine salt and 1/2tsp of dijon mustard. Make sure your yolk is cold, and the bowl you mixing in is cool too. Add in 1/2 tbsp of white wine vinegar and 1 tsp of lemon juice and 1 tbsp of extra virgin olive oil (out of 1 cup), whisk until it starts getting whiter and thicker. Then slowly trickle in the rest of the 1 cup of EVOO while whisking constantly. When you have a mayonnaise like consistency, add 4 tbsp of chopped parsley, 1tsp lemon juice, 1/2 tbsp of vinegar, 2 tsp lemon rind, pepper and salt. Keep in the fridge.

Halve and pit out 1 avocado, slice thinly. Slice 2 shallots thinly. String out 1 whole cold chicken breast and a little dark meat too. Assemble everything. Top with Lemon juice, salt and pepper. Start with 4 tbsp of sauce and then add as much as you desire after tasting and mixing it.

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SONG: CHAD VALLEY – FALL 4 U

15 COMMENTS

    1. James November 9, 2012 at 8:21 am

      yummy and healthy

    Reply
      1. Erwan November 20, 2012 at 3:10 am

        the best

      Reply
    1. Claudine Faylogna November 9, 2012 at 9:15 am

      Healthy living is long living :-)

    Reply
      1. Erwan November 20, 2012 at 3:09 am

        of course!

      Reply
    1. Tintin November 9, 2012 at 10:49 am

      I just finished making this and used asparagus instead, just because I don’t have green beans. Still came out good! Thanks for the recipe! =$

    Reply
      1. Erwan November 20, 2012 at 2:58 am

        yumm!

      Reply
    1. rachiel November 10, 2012 at 4:39 pm

      it may sound stupid but what’s almond silvers?

    Reply
      1. Erwan November 20, 2012 at 3:27 am

        slivered almonds

      Reply
    1. naki November 11, 2012 at 1:46 pm

      Love chicken what replacement of rhind mustard

    Reply
      1. Erwan November 20, 2012 at 3:19 am

        none haha

      Reply
    1. jogisan November 12, 2012 at 11:43 am

      Erwan,

      Can I request? is it ok if you share all the list of your music and artist in all your vids?

      I like your choice of music…

      Thank you. More food to blog… :)

      Jo

    Reply
      1. Erwan November 20, 2012 at 3:09 am

        haha that would take so much time!

      Reply
    1. joey @ 80 Breakfasts November 12, 2012 at 12:58 pm

      I know what you mean — leftover roast chicken is wonderful to have! I usually use the leftover meat for a cold chicken salad sandwich. Although I have used it hot too — for a pot pie (the sauce detracts from the dryness)! And the carcass gets made into chicken stock…waste not, want not!

      I will try a salad like this next time I have extras. Your dressing sounds divine!

    Reply
      1. Erwan November 20, 2012 at 3:01 am

        its the best! thanks joye, much appreciated!

      Reply
    1. jeff A. November 24, 2012 at 4:46 am

      Tried this with rocket & spinach instead of the parsley! tasted amazing! Thanks for the recipe Erwan!

    Reply
 

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I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.

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