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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe comes from my mother - originally called Emäsalo chicken salad, but I'll spare you for pronouncing that! - and was published in their sailing club's cookbook. She makes it for the boat, but it's a perfect make-ahead picnic food for land too! Ingredients:
1 barbecued chicken, skin and bones removed, diced |
1 small iceberg lettuce, small roll |
3 tomatoes (or to taste) |
1/2 cucumber |
1 small yellow pepper |
1 small red pepper |
200 ml sour cream |
1 tablespoon mustard |
1 tablespoon soy sauce |
1 tablespoon lemon juice |
1 pinch sugar |
1 tablespoon chili sauce (like sambal oelek, adjust for hotness and taste) |
feta, cubes instead of chicken |
roasted sunflower seeds, instead of chicken |
soya yoghurt, instead of sour cream |
Directions:
1. Remove all the meat from BBQ chicken and discard bones and skin. Cut into cubes.
2. Cut all vegetables to cubes too.
3. Mix the vegetables and the chicken together in a large bowl.
4. In another bowl, prepare the sauce by mixing all the incredients together. The sauce is supposed to have a strong taste, and make sure to taste it so that it's to your liking.
5. Mix the sauce and the salad together, and place in a sealed container. Stores for hours in a cool place.
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