Chicken and Egg - Janice Cole [49]
¼ cup extra-virgin olive oil
Eggs
1 tablespoon extra-virgin olive oil
4 eggs
Pinch of coarse sea salt
1 to 2 grinds of pepper
Pasta Salad with Chicken and Roasted Tomatoes
Roasting intensifies the sweetness of garden-fresh tomatoes, adding extra flavor to this pasta salad. The tomato seeds and juice are removed before roasting, and then added later to the salad dressing because much of the fresh flavor of the tomato lies within the seeds and juice.
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Preheat the broiler. Line a large, rimmed baking sheet with foil. Fill a large pot with water and bring to a boil.
Seed the tomatoes by squeezing the tomato halves over a bowl, reserving the seeds and juice. Coarsely chop the tomatoes and arrange in a single layer on the baking sheet. Broil the tomatoes for 6 to 10 minutes or until the tomatoes are lightly charred on top. Transfer to a large bowl and let cool.
Meanwhile, cook the pasta according to the package directions. Drain and rinse under cold running water to cool. Toss the pasta with the cooled tomatoes and add the chicken, chickpeas, green onions, olives, red onion, capers, salt, and pepper.
To make the dressing: Whisk together all of the ingredients except the oil in a small bowl. Slowly whisk in the oil. Pour the reserved tomato juice and seeds into the dressing.
Toss the salad with enough of the dressing to lightly coat. Toss in the spinach and cheese right before serving.
SERVES 6
3 large tomatoes, halved crosswise
6 ounces farfalle (bow-tie) pasta
3 cups shredded poached chicken (see Note, Chicken and Egg Salad Sandwiches)
One 15-ounce can chickpeas (garbanzo beans), rinsed and drained
¾ cup sliced green onions (green part only)
¾ cup pitted Kalamata olives, halved
½ cup chopped red onion
¼ cup small capers, drained
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
DRESSING
¼ cup minced shallots
3 tablespoons red wine vinegar
½ teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ cup extra-virgin olive oil
2 cups lightly packed baby spinach
¾ cup finely diced Parmigiano-Reggiano cheese (4 ounces)
Salsa Verde Chicken Salad
Turn your leftover cooked chicken into a colorful salad topped with a spicy-tart green salsa dressing and homemade tortilla crisps. The salsa is easy to make in the blender and turns a beautiful pale green color. Look for tomatillos that are firm and bright green in color, with dry, tight-fitting husks.
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To make the dressing: Combine the ingredients in a blender container and blend until smooth. Set aside.
To make the salad: Pour canola oil into a large, heavy skillet to a depth of ¼ to ½ inch. Heat over medium-high heat until bubbles form around a wooden spoon dipped into the oil in the middle of the pan (about 350°F). Fry the tortilla strips in the oil in batches for 1 to 2 minutes or until lightly browned, stirring with tongs. Drain on paper towels.
Arrange the lettuce on a large platter. Top with the chicken and layer with the beans, corn, red bell pepper, red onion, and avocado. Sprinkle with the tortilla strips and add the garnishes, if desired. Pass the dressing separately when serving.
NOTES
Tomatillos resemble small green tomatoes covered in a papery husk. Remove this outer layer and rinse off any sticky coating before chopping.
For best results, let the tortilla strips dry out at room temperature for 15 to 30 minutes before frying. The tortilla strips can be made up to 1 day ahead of time and stored in an airtight container at room temperature. You can also substitute tortilla chips for the fried strips.
SERVES 6
DRESSING
9 ounces fresh tomatillos, husked, rinsed, and chopped (see Note; 1 ½ cups)
1 to 2 serrano chiles, chopped (seeded and deveined for less heat, if desired)
1⁄3 cup chopped fresh cilantro
1⁄3 cup chopped onion
3 tablespoons cold water
¼ teaspoon kosher salt
SALAD
Canola oil for frying
Four 5- to 6-inch corn tortillas, halved and cut into thin strips (see Note)
6 cups thinly sliced romaine lettuce
3 cups shredded poached chicken (see Note,