My contribution, a Chicken Salad, with olives and carambola slices. Carambola or starfruit is juicy and mildly citrusy, a terrific combination with the tangy, black Kalamata olives and tender, succulent chicken. That birdy was especially moist, as I did the Ruhlman Brined Roast Chicken thing (which he posted last week) on Sunday and had a nice supply of the best ever cooked chicken on hand. I will be doing that a lot.
For additional heart healthy recipes, the Mayo Clinic has an extensive list, and also check out Robin Sue's round-up on her site after Friday.
Chicken Salad with Olives and Carambola
1 cup cooked, chopped chicken handful of torn romaine lettuce
handful of torn red leaf or Manoa lettuce
handful of watercress or arugula leaves
6 or 7 black olives, sliced in half
2 starfruit (carambolas), sliced and seeded
1/2 cup chopped celery
1/2 cup sliced cucumber
1/4 red onion, minced (optional)
Dressing
1/2 cup olive oil1/4 cup lemon juice or vinegar (I used lemon juice and Balsamic vinegar)
1 bruised clove of garlic
1 bay leaf
1 tablespoon Dijon mustard
Shake together in a jar and use about 3 tablespoons for your salad. The rest will keep nicely in the fridge for a week or so. I arranged the fruit on top after tossing the salad with dressing. Serve with fresh bread and a soup, if you have some really hungry guys. The salad and bread were enough for us.
1 comment:
Claudia
Thanks so much for joining this event. Such a great cause and so happy to meet you through this! Now I have a great reason to go out and get star fruit- once this snow goes away of course!
Robin
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