Mom Wimes’ Chicken Summer Salad = “One of Cindy’s Specials” – Pot Luck Recipes Continued
My Potluck would not have gotten off the ground with out Wanda Wimes’ loan of some very fun recipes. This one is direct from Wanda’s Mom, Cindy.
3 Chicken Breasts – approx. 1.5 pounds
½ teaspoon crushed ginger root or ¼ tsp of ground ginger
½ tsp salt
1 medium head of lettuce
3 green onions, cut into ½” strips
2 medium tomatoes cut into thin wedges
¼ Cup toasted sesame seeds*
Oil and Vinegar Dressing
1 Tbsp. sugar
2 Tbsp. vinegar
1 Tbsp. salad oil
½ Tsp. salt
½ Tsp. pepper
Remove the skin from the chicken. Place chicken in a large saucepan and add enough water to cover. Add ginger root and salt, heat to boiling. Reduce heat, cover and simmer until chicken is tender, 30-45 minutes. Remove from heat; cool chicken in broth. Remove meat from the bones, cut into 1” pieces (Should make approx. 3 cups).
In a large bowl, tear lettuce into bit size pieces. Add chicken, onion, tomatoes, sesame seed and dressing. Toss.
Makes 6 servings
*To toast sesame seeds:
Spread the seeds on an ungreased baking pan. Bake at 350˚, stirring occasionally until golden for 10-15 minutes.
An alternative to this method, which Richard recommended is to put the sesame seeds in a small dry frying pan on a low heat and toast while shaking the seeds until they are golden. This only takes about 5 minutes.
Note: I poached the chicken with a sliced white onion too. It’s a recommended technique that adds some flavor to the chicken.
Recipe # 2.
Summer Vegetable Potato Salad
1 pound small yellow or red new potatoes, sliced
2 ears of fresh sweet corn, cooked, or 1 cup frozen whole kernel corn, thawed
4 Roma tomatoes, sliced or cut into thin wedges
¼ cup fresh basil leaves, torn
¼ cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon finely chopped shallot or red onion
½ teaspoon Dijon-style mustard
¼ teaspoon sugar
½ cup crumbled feta cheese
Fresh basil leaves
1. In a medium saucepan cook potatoes, covered, in enough boiling salted water to cover for 5 minutes or until just tender. Drain and cool. Cut corn from cobs. On a large serving platter arrange potatoes and tomatoes. Sprinkle with corn and the 1/4 cup basil.
2. For dressing, in a screw-top jar combine oil, vinegar, shallot, mustard, sugar, and salt and pepper to taste. Cover and shake well. Pour dressing over potato mixture. Sprinkle salad with feta cheese and basil leaves.
Retrieved from better homes and Gardens online: http://www.bhg.com/recipe/salads/summer-vegetable-potato-salad/ July 28, 2012.
By Ellen Shull, Kirkland Washington.
For this recipe the lettuces came from Dehn’s at the Lyndale Farmer’s Market, who produce quality herbs and lettuce – a family owned business. The potatoes came from one of the Hmong family gardens as did the Roma tomatoes. I looked through the whole market to find potatoes with still tender skins.
Grilled corn came frozen from Trader Joe’s and added a smoky southwest flavor to the salad. (Hey, I had five recipes to make; gotta’ cut a corner here and there.)
Enjoy your summer!