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Recipe: Cranberry almond chicken salad

Published: 10:21AM Saturday March 10, 2012 Source: Breakfast

  •  (Source: Breakfast)
    Source: Breakfast

Cranberry Almond Chicken Salad
From Trudi Nelson, New Zealand Guild of Food Writers member

Serves 3 - 4


600g smoked chicken breast, sliced
50g slivered almonds
50g dried cranberries
2 celery stalks, thinly sliced
Punnet of cherry tomatoes, halved
2 Tbsp aïoli or mayonnaise
Juice of 1 lemon
Small handful mint leaves, finely shredded
Ground rock salt and peppercorns
1 baby cos lettuce

In a large bowl combine two thirds of the almonds and two thirds of the cranberries with the celery, cherry tomatoes, aïoli and lemon juice.

Slice your smoked chicken. Add to the salad along with the mint. Gently mix to combine. Season generously with sea salt and freshly ground black pepper and refrigerate until ready to serve.

When ready to serve, place about 3 cos lettuce leaves on each plate. Divide the chicken salad between the plates and sprinkle with remaining almonds and cranberries. Serve.

Cranberry Choc biscotti
From Trudi Nelson, New Zealand Guild of Food Writers member

Serves 24

1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
1 3/4 cups (245 grams) all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (45 grams) cocoa powder
1/2 cup (50 grams) dried cranberries
1/2 cup (90 grams) white chocolate chips

Preheat oven to 175 degrees C and place rack in centre of oven. Line a baking tray with baking paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (2-3 minutes). Add the eggs and egg yolk, one at a time, mixing well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, salt, and cocoa. Add to the butter mixture and beat until incorporated. Stir in the dried cranberries and white chocolate chips.

Transfer the dough to a floured surface and divide it in half. Form each half into a log 10 inches (25 cm) long. Do this by rolling the dough back and forth into a cylinder shape with floured hands. Transfer the logs to the baking tray, spacing them well apart (width-wise on the pan), and pat to even the shapes. Bake until firm to the touch, about 25 - 30 minutes (logs will spread during baking). Remove from the oven, place on a wire rack, and let cool for about 10 minutes.

Using a long spatula, transfer the logs to your bread board.

Using a serrated knife, cut the logs into slices about 3/4 inch (2 cm) thick on the diagonal. Arrange the slices on the baking sheet and bake on about 8 - 10 minutes. Turn the slices over and bake until crisp and dry, about 8 - 10 minutes longer. Remove from oven and let cool on wire rack.

Store in a cool dry place and watch them disappear!

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