Smoked Chicken and Beet Salad

Serves

This salad was developed by Chef Tony Baker, Executive Chef of the Montrio Bistro in Monterey, and he shared it with us when he led a Chef Walk at our Farm Stand. It's a great little salad for warm summer days, and it can be served in a number of ways: in a sandwich, as part of a picnic, in a lettuce wrap, whatever you like. Chef Tony uses homemade mayonnaise for this recipe, but you could substitute your favorite mayo from a jar. This dish is finished with fresh sorrel, an under-appreciated herb with a wild citrus taste that works very well with anything that's a little fatty or creamy; when using sorrel, be sure to use a very sharp knife and cut it just prior to serving.


Ingredients

1   smoked chicken (or substitute roasted chicken)
1 pound golden beets, cooked, peeled, and cut into 1/2 inch dice
4 ounces pecans, toasted
1   red onion, peeled and finely sliced
2 cloves garlic, peeled and chopped
    juice of 1 fresh lemon
1 bunch fresh sorrel
2 cups mayonnaise
2 head butter lettuce, washed and separated into leaves
    salt to taste


Directions

First, pull the meat from the chicken. Separate the major cuts with a knife. Then, using only your hands, pull the meat from the breast, legs, and thighs into bite-size pieces.

In a large bowl, mix the chicken meat, beets, pecans, onions, garlic, lemon juice, and mayonnaise. To serve, spoon some of the salad onto a lettuce leaf and sprinkle with freshly cut sorrel.

 

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