IF YOU CAN'T STAND THE HEAT
A blog for a bold palette
Chef Steve Alls
CHIPOTLE CHICKEN SALAD
Don't let the title scare you. I'm not one of those chefs that believe" if it ain't spicy you ain't cookin'". But I do believe in bold flavors and I also believe that flavors have to balance in any dish you cook. They should be vibrant and soulful. But enough of that…
Every food that we eat today has a story behind its origin and beginning. Some are ancient, some are brand new. Some are simple, some are complex. Take marinara, for instance. Everyone believes that this has an Italian origin. But it goes much deeper than that. Italy has only had tomatoes since the 1500s. That didn't happen until Columbus discovered the New World. It's such a part of our food culture you think it has been around for eons.
I am a huge food history junkie. I love the stories behind food and how it has mirrored human history. Food has shaped history and exploration in many ways, like during the spice trade. It has changed history by being used a vehicle in the poisoning of many political figures. And Attila the Hun even used food as a weapon by preventing it from entering Chinese cities while he was conquering them.
Chicken salad has its story also. It's an older food than you might think. Even though Town Meats in Wakefield, R.I., has been given credit for the first modern preparation of this dish in 1863, I seriously doubt they were the first to mix cold leftover chicken with some mayonnaise and spices. Its origins have been traced to France and London as far back as the 1400s with the original invention of mayo. But chicken salad has gone through a renaissance since then. There are so many ways to make it with almost a limitless list of ingredients that you can make it with. In my opinion, it all comes down to the quality of chicken that you use. At Kroger, we make a chicken salad in which we use our own rotisserie chickens. It makes an outstanding chicken salad. I have also included my favorite bold chicken salad recipe that I think you are going to love. I use the Kroger rotisserie chicken, chipotle peppers, gouda cheese and avocado, and it has a Tex-Mex flavor profile. Enjoy!
I want to hear from you. If you have any comments about this recipe or any other culinary or non-culinary questions please email me at firstname.lastname@example.org. See you next week.
For more about Chef Steve, go to www.cookinwithkroger.com.
CHIPOTLE CHICKEN SALAD
Garlic 1 tbsp, minced
Green Onion 3 stalks, chopped
Celery 1 stalk, minced
Sugar 1 tbsp
Lime Juice ¼ cup, fresh squeezed
Chipotle Peppers 2 ea, chopped
Mayonnaise ½ cup
Sour Cream ½ cup
Cilantro ¼ cup, chopped
Red Pepper ½ ea, small diced
Avocado 1 ea, small diced
Boars Head Chipotle Gouda ½ #, grated
Rotisserie Chicken 1 ea
S&P as needed
• Make the dressing by whisking together garlic, green onion, celery, sugar, lime juice, chipotles, mayo, and sour cream thoroughly.
• In another bowl, combine the cilantro, red pepper, avocado, gouda and chicken.
• Toss the dressing with the chicken mixture, season to taste, and refrigerate for at least one hour before serving.