The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press

Exotique Salade a la Poularde


That's Chicken Salad for you folks that don't dig French.  Poularde is a "Fat Pullet". That sounds reasonable: a "poulet" is a chicken, and if you add "larde", which I assume is fat, you get "Poularde". Amazing. I figured that the Flat Possum Test Kitchen needed a high class, French-sounding dish in its repertoire, and chicken salad was chosen, for obvious reasons.

Serve this stuff chilled, and, as usual, it probably will be better blended after it has slept a night or two in the refrigerator.

3-4 boneless chicken breasts, grilled over charcoal, chopped
1-2 tablespoons Sour Cream
4 tablespoons Hellman's Mayonnaise
2 hard cooked eggs,  chopped
1/2 yellow onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 small jar of pimentoes
1 8 oz. can water chestnuts, chopped
2 stalks of celery, chopped

Romaine lettuce leaves for serving

Mix everything together and season with salt, pepper, Lawry's, cayenne pepper, and, if you're in the mood, splash on a smidgen of Tabasco.

Here are some options, that could be added, depending upon your taste:
1 or 2 teaspoons prepared horseradish or horseradish sauce
1 or 2 tablespoons fresh chopped parsley
1 or 2 teaspoons Dijon mustard
1 or 2 Jalapeno peppers, seeded and minced

Serve on a bed of romaine lettuce leaves and have some salty crackers or Tostito chips for "push-bread".  Beer goes good with this.



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