Belinda's Blog

Belinda, mother of three, lives in Fulham, London and loves to entertain. Tune in for her easy to cook, no nonsense recipes. Starters, mains, puddings and nibbles - she's here with suggestions for them all.

Belinda has recently discovered the joy of online shopping and her favourite stores are AspinalofLondon.com, FloydShoes.co.uk, MarksandSpencer.com & DukeshillHam.co.uk.

Chicken Salad...

Published on Wednesday 20th August 2008

Let’s try to hang on to all thing summer whilst we still, technically, can...This is a lovely summery dish and one of the most delicious chicken salads I’ve ever tasted.

I’m not going to give exact quantities here as it’s one of those dishes that you need to adjust according to your tastes and occasion (ie whether it’s a main course of part of a buffet/picnic).

Ingredients

• Chicken breasts (or leftover cooked chicken)
• Fresh Dill
• Raisins
• Pecans
• Garlic
• Celery
• Mayonnaise
• Creme Fraiche

If using chicken breasts, poach them in water until just cooked through and then leave to cool. Chop the chicken into bite size chunks.

Clean and destring the celery sticks then chop into reasonably small pieces (I like to use quite a lot of celery in relation to the other ingredients).

Break the pecans in half. Put these ingredients into a large bowl along with the raisins and mix well.

Make the dressing by mixing the mayonnaise and creme fraiche (I prefer to use slightly more mayonnaise than creme fraiche), then add crushed garlic and lemon juice to taste. Finally, add a generous amount of chopped dill along with salt and freshly ground black pepper.

Dress the chicken mixture, making it as creamy as you wish and finish off with a lovely sprinkling of freshly chopped dill.

Delicious served with cold pasta, rice or pitta bread.

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