 |
The Flat Possum Gazette Test Kitchen Courtesy of the Road-Kill Press |
 |
|
The Flat Possum Gazette Test Kitchen Courtesy of the Road-Kill Press |
|
Exotique Salade a la Poularde
Bill,
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.
Dad