Chicken Salad with candied carrot coins
Chicken salad with candied carrot coins, those candied carrot coins make it extra special.
Chicken salad is basically any salad with chicken as its main ingredient. There is no right or wrong way to make it or right or wrong ingredient. It is really a combination of things that floats your boat. That being said, it should have good visual appeal and taste awesome. In Nigeria we love chicken and we love salad, so this salad will make us smile.
In fact, most times chicken salad is made with leftover chicken. Last Christmas, after we had eaten so much artery clogging food over a period of days, I announced we will be eating salad only for breakfast. Truth be told, I didn’t feel like cooking. So I threw together the simplest chicken salad ever with leftover fried chicken. We really enjoyed it for its simplicity. Daughter no. 2 had hers with slices of avocado, we use salad dressing.
There is no type of cooked chicken that can’t be used, fried, roasted, boiled, poached, barbeque (even with some sauce on it), chicken suya etc. Please do not for the sake of all things ‘normal’, use chicken from your Bitter leaf soup (Ofe Onugbu), Utazi soup (Ofe Utazi) etc. The size of the chicken pieces is also a matter of preference, cubes, shredded, minced etc.
Other ingredients you can use include: Boiled egg, raw, blanched or pickled onions, bell peppers, grapes, salad herbs, relish etc.
Candied carrot coins are so dainty and indulgent. They add that extra something to my chicken salad. Make plenty of it because it is a delight to snack on it.
Chicken salad can be eaten as a salad served on a bed of lettuce, used as a filling for a sandwich, on toasted bread, as a filling for bell peppers etc.
This is how I enjoy my Chicken salad with candied carrot coins:
Candied carrot coins
1 small carrot (for candied coins) 3 tablespoons water 2 teaspoons sugar
200g cooked chicken 1/2 cup shredded carrot 1 spring onions, sliced 1 tablespoon finely chopped celery few leaves of lettuce
2 tablespoons mayonnaise 1/4 teaspoon vinegar or lemon juice 1/2 teaspoon sugar
For Candied carrot coins
Slice carrots into thin coins. Set aside.
In a small pot, put water and sugar and place over medium heat. Bring to a boil, stirring to dissolve the sugar.
Add carrot slices and reduce to a gentle simmer. Cook till carrot has softened and liquid has dried up. You might have to increase the heat if carrots are soft but there is still some liquid left in the pot. Be careful so it will not burn.
Spread out on a plate to cool.
For the chicken salad
If chicken is not cooked, boil with a little salt till soft. Leave the chicken to cool down, then shred or chop.
Mix mayonnaise, vinegar or lemon juice and sugar together in small bowl.
To put together Chicken salad with candied carrot coins
In a large bowl mix together chicken and shredded carrot, shredded cabbage, sliced spring onions, finely chopped celery and some of the candied carrot coins.
Add salad dressing and mix to coat salad well.
Put in the fridge for 1-2 hours to chill and for the ingredients to blend.
To serve, pull apart lettuce and line platter with it. Heap salad on it, decorate with the rest of the candied carrot coins.
- Make sure to remove every bit of bone from your chicken is removed.
- You can remove the chicken skin or leave it on.
Leave a comment to tell us what type of cooked chicken you used and any other ingredients you added or didn’t use.