Chicken Salad with Lime Leaf… adulterated from Madison Magazine
This recipe was originally with crab but I decided it would be just as delicious with chicken. Of course, for a special occasion some crab is divine. This is the perfect , chic, summer entree or a dinner for dieters.
You will need for 4 fashion editors, 3 hungry metrosexuals, 30 models:
300g picked cooked crab meat or shredded poached chicken breast
1 kaffir lime leaf, shredded
1/2 stalk lemongrass (for poaching chicken)
1/2 stalk lemongrass finely chopped
1 eschallot, finely sliced
1 large red chilli, seeded and shredded
2 tbsp mint leaves, torn
2 tbsp coriander leaves, torn
2 tbsp bean sprouts, picked
banana leaves, optional to serve or wear
deep fried garlic slivers, optional if kissing someone later
ocean trout roe, to garnish ….optional
Dressing: ( I suggest you double the lime juice : you want the salad juicy and moist)
1 large red chilli, seeded and finely diced
1 clove garlic
1 coriander root, washed and chopped
1/2 tsp salt
1/2 tsp white pepper
100ml lime juice
50g white sugar
- Slip into Gucci Caftan.
- tie hair up into chic top knot.
- Leave your Vuitton Clogs on : they are so comfortable.
- Pour a carafe of wine. Gulp.
- Poach the chicken breasts ( Tip: Poach chicken in simmering water with a lime leaf and lemon grass in the water. It really adds a gorgeous flavour).
- Poaching chicken breasts takes about ten minutes.
- Chop up the eschallot or red onion into tiny little pieces as small as Lindsay Lohan brain.
- Chop up the lemon grass in tiny little pieces the size of your discipline.
- Juice the limes. ( Tip: you can freeze lime juice in ice blocks containers for later).
- Get a knife and fork and de seed and then slice up the chilli into thin strips the size of a stick model.
- While the chicken is poaching you can make the dressing : throw the chilli, garlic, coriander root, salt and pepper into a mortar and pound really hard as you think of your ex husbands. It will be smooth and pommeled within in seconds
- Drizzle in the lime juice, then toss and stir in sugar.
- Set dressing aside for a little alone time.
- Don’t forget the chicken!
- Let the chicken cool then pull it apart and shred with your fingers. Watch out the new nails.
- Now is the time to cook the garlic slivers if you don’t want to kiss anyone later.
- get scissors and slice up the lime leaves into chic little strips.
- Next toss the chicken or crab, lime leaf, lemongrass, eschallot, chilli, herbs and bean sprouts into a large bowl and drizzle and toss with the dressing.
- If it looks too dry then moisterise with more lime juice and sugar.
- To serve plop the chicken mix on 4 ( or 20) chic white plates plates ( piece of banana leaf optional)
- Accessorise with the garlic slivers and more chic green coriander.
- Divine.
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