Sunday, November 28, 2010

More tales about soups and salads.....

The mercury has dropped several notches since my last post. I find myself spending more time in the kitchen( it is the coziest place in the house). But there is lots happening outside the home too like the Delhi Heritage Walks, Music in the Park, Some wonderful movies, Plays Friends and families dropping into town etc. and so it has to be " Interesting, tasty food in the least possible time".

Last night we had stew( refer earlier post for details), garlic bread roundels( from Modern Bazaar, discovered Modern Bazaar in Arjun Market, a foodie's delight stocks up on breads, soups, condiments, exotic vegetables- you name it and they have it) and some Chicken salad. My Mom had taught me this dish when I barely knew the basics. It has been a favorite with the family ever since. While chicken and cabbage form the base of this dish you can also add finely chopped beans and carrots to it.

Chicken Salad


Shredded Chicken: 1 cup. Typically when I am making a stew or soup I remove a few pieces for the salad and shred them

Capsicum: Half a medium sized capsicum, chopped really fine

Onions: One large onion, chopped fine

Cabbage: Quarter of a medium sized cabbage, shredded fine (should be roughly about 3/4th cup). Cabbage gives this salad a really crunchy texture. If you are using cabbage that has been in the refrigerator for a couple of days then refresh it in ice cold water to which a few drops of vinegar has been added

Mayonnaise: 1 tbsp

Milk: 2 tbsp

Lime juice: 1 tsp

Salt: To taste

Freshly ground pepper: 1 tsp. I love using the pepper crusher ......the aroma of freshly ground pepper as it tumbles out in thin flakes. And ever since my SIL gifted me this crusher I have started making a lot more “peppery stuff”.


This is really a one step process. Mix the shredded chicken, cabbage, capsicum and onions together. Mix the mayo and the milk (this is a little trick my dietician had taught me, helps you halve the calories) and add to the salad. Next the lime juice, salt and pepper. Mix well.

This is a very versatile salad. Goes well with a soup/stew and bread. You can also use it as a filling for your sandwiches, as a canapé topping, as a pizza topping. The possibilities are really endless.

Store in the refrigerator in an airtight container and use within 2/3 days.

Bon Apetit and Happy Cooking!

P.S.: I also picked up some Roopak Biryani Masala( coarsely ground whole spices) from Modern Bazaar and am all set to make some Chicken Pulao for our Sunday lunch.

1 comment:

  1. Sounds Yummm. I must try it one of these days, as it is quite Brrrrrr out here too.