CHICKEN AND TOMATO SALAD WITH SUMAC AND HERBS
Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles. After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice. Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom. Kismet makes its own shallot powder with dehydrated shallots, but you could use onion powder instead, or fry up some shallots, garlic or onion, mince them with a chef's knife, and add them to the dressing. Finally, the vinaigrette gets a generous spoonful of sumac for an elegantly tart note. You should use the best-looking herbs and greens at your local greenmarket. If there are several kinds of basil or mint, grab them. This recipe is less a precise formulation than a structure for a dish that you will make your own. If you're tight on time, grill the chicken ahead, even the day before (and, if you can't grill, poach the chicken in chicken stock with aromatic herbs). When it's time, assemble the ingredients and serve with grilled bread or a bowl of rice.
Provided by Oliver Strand
Categories dinner, lunch, salads and dressings, main course, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Lightly rub the chicken with olive oil, and season with salt and fresh-ground pepper. Heat a grill to roughly 350 degrees (low heat) and be sure your grates are brushed clean. Add chicken skin-side down and cover the grill. Cook over a low flame until just cooked through, about 35 to 45 minutes, depending on whether your chicken is spatchcocked or cut in pieces, turning the chicken over halfway through cooking and moving it to the side if the flame flares up. Let rest on a platter or in a steel mixing bowl until cool. Using your fingers, pull off the meat into large shreds and set aside, discarding (or eating) the skin. Reserve the chicken juice.
- Peel and halve onion, and cut into thin slices. Immediately put onion in an ice bath and let sit for 1 minute, then remove and let drain.
- Make the dressing: Combine the coriander and fennel seeds in a small skillet and toast over low heat until tan and fragrant. Immediately pour seeds onto a cutting board and let cool, then crush. Transfer to a large bowl, and add chicken juices and remaining dressing ingredients.
- Prepare the salad: Add chicken to dressing and toss to coat. Add herbs and leafy greens and toss again, then add onions and tomatoes and toss once more. Taste and adjust seasoning, adding salt, pepper, lemon juice, olive oil or sumac as needed.
- Arrange salad on a large platter so the chicken, tomatoes and onions are distributed throughout the greens (and not sitting at the bottom).
Nutrition Facts : @context http, Calories 638, UnsaturatedFat 34 grams, Carbohydrate 10 grams, Fat 49 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 11 grams, Sodium 1039 milligrams, Sugar 3 grams, TransFat 0 grams
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Patrick Adjei
[email protected]I'm not a big fan of chicken salad, but I really enjoyed this recipe. The sumac and herbs add a really nice flavor.
Kamal Shikder
[email protected]This salad is a great way to use up leftover chicken. It's also a healthy and delicious option for lunch or dinner.
Abisola Racheal
[email protected]I love this salad! It's so easy to make and it's always a hit with my family and friends. The sumac and herbs add a really nice flavor.
Ceej Gidion
[email protected]This salad is so refreshing and flavorful. The combination of the chicken, tomatoes, sumac, and herbs is perfect. I love that it's light and easy to make.
Michael Roberts
[email protected]This salad is absolutely delicious! The sumac and herbs add a unique and flavorful twist to the classic chicken and tomato salad. I highly recommend this recipe!
Amari Shepard
[email protected]I'm not a huge fan of sumac, but I was pleasantly surprised by how well it worked in this salad. The tanginess of the sumac really complemented the sweetness of the tomatoes. I'll definitely be making this salad again.
KGOMOTSO APHANE
[email protected]This salad is a great way to use up leftover chicken. It's also a great way to get your daily dose of fruits and vegetables. I love that it's light and refreshing, yet still filling.
dadou v
[email protected]I love the combination of flavors in this salad. The sumac adds a nice tanginess that balances out the sweetness of the tomatoes. The herbs also add a nice freshness. I'll definitely be making this salad again.
Hanx 256
[email protected]This salad was so easy to make and it turned out absolutely delicious. The flavors of the chicken, tomatoes, sumac, and herbs all came together perfectly. I highly recommend this recipe!
Asad khan Asad Khan
[email protected]I'm always looking for new and exciting salad recipes, and this one definitely fits the bill. The sumac and herbs add a unique and delicious flavor to the chicken and tomatoes. I'll definitely be making this salad again soon!
Big_booty_chicken
[email protected]This chicken and tomato salad is a refreshing and flavorful dish that's perfect for a summer lunch or dinner. The combination of the juicy chicken, sweet tomatoes, and tangy sumac is irresistible. I also love the addition of the fresh herbs, which gi