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Chicken night: roasted, stock, salad

a sloppy picture for a tasty saladAt our house we’ve fallen into a chicken night the way some families have taco night. About once a week I load up a skillet with whatever vegetables we have — carrots, potatoes, leeks, onions, turnips, beets — and top them with a whole chicken for roasting.

We usually eat the breast meat and veggies that night. I’ll pull the leg and thigh meat to save for later and use the bones to make stock, ensuring I always have some on hand. Another night I chop the remaining meat to make chicken salad.

While I love the classic red-grape-tarragon-almond chicken salad, it tends to taste best when made with white meat. Instead, I’ll put together a unique salad each week based on what I have on hand. I recently made one with roasted red peppers, olives, sun-dried tomatoes and feta.

Last night, I made a salad with tomatoes, corn, pine nuts and goat cheese. Here’s a loose recipe based on the ingredients I assembled.

  • Kernels cut from 2 fresh ears corn
  • 2 tbsp olive oil
  • Meat pulled from 2 roast chicken legs and thighs, chopped
  • 1 cup cherry tomatoes, halved and lightly salted
  • 1/4 cup chopped peppadew or cherry peppers
  • 1/2 cup pine nuts, toasted
  • 2/3 cup sour cream
  • 2 tbsp mayonnaise
  • 1 1/2 tbsp balsamic vinegar
  • 2 tbsp basil, chopped
  • 2 oz. goat cheese
  • salt and pepper to taste
  1. Saute the corn kernels in olive oil for about 5 minutes until softened and just starting to brown. Set aside to cool.
  2. Combine the chicken, tomatoes and pine nuts in a bowl.
  3. Make the dressing by mixing the sour cream, mayonnaise, vinegar and basil. Fold into the chicken mixture. Spoon small chunks of goat cheese into the salad. Gently combine, taking care to avoid fully incorporating.
  4. Season to taste.

– by Jenny Turknett, Food and More blog

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