Virginia Chicken Salad

Although the chicken in this recipe is cooked with honey and marmalade, the meat from a plain roast or braised chicken may be used. Serve this salad as a luncheon or supper dishwith fresh, crusty bread.

3i lb. chicken, oven-ready

1 tablespoon honey

1 tablespoon marmalade

½ teaspoon salt teaspoon black pepper

SALAD

1 eating apple, peeled, cored and chopped

1 tablespoon lemon juice mixed with

2 tablespoons water

1 head chicory , thinly sliced

4 tablespoons mayonnaise

2 fl. oz. double cream , beaten until thick

1 tablespoon slivered almonds

½ teaspoon salt

½ teaspoon black pepper

Virgin Island Salt Cod Stew is an unusual dish from the West Indies.

4 large lettuce leaves

GARNISH

2 red eating apples, halved and cored

2 tablespoons marmalade mixed with

2 teaspoons lemon juice

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).

Place the chicken in a roasting tin. In a small saucepan, heat the honey and marmalade over low heat, stirring constantly, until the mixture is liquid. Remove the pan from the heat and pour the mixture over the chicken. Sprinkle the chicken with salt and pepper. Place the tin in the oven and roast the chicken for I3- to lj- hours or until the juices run clear when the thigh is pierced with the point of a sharp knife. Remove the tin from the oven. Set aside until cool enough to handle.

Virginia Chicken Virginia two recipes United States, make excellent luncheon dishes.

Remove the skin and flesh from the chicken and discard the bones and gristle. Using a sharp knife, cut the flesh into bite-sized pieces. Set aside.

In a large mixing bowl, combine the apple and lemon juice mixture, stirring well until the apple is well coated. Add the chicory and the chicken. Mix well. Add the mayonnaise, cream, almonds, salt and pepper to the chicken mixture. Using two spoons, toss the salad well until the ingredients are thoroughly coated with the dressing.

Arrange the lettuce leaves on a large serving dish. Spoon the chicken mixture on to the lettuce leaves. Place the apple halves decoratively around the chicken mixture. Fill the hollows of the apples with the marmalade mixture, spreading it out so that it covers all the surface.

Serve immediately.

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