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Smokey's chicken salad with cranberry dressing

updated

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Ingredients for 2 servings:

  • 300 g chicken breast
  • 2 handfuls of iceberg lettuce, chopped
  • 1 liter chicken broth
  • 6 tbsp sour cream
  • 3 tbsp milk
  • 3 tbsp balsamic vinegar, white
  • 2 tbsp oil
  • 1 tbsp horseradish, freshly grated
  • 3 tbsp cranberries, from the jar
  • 1 tbsp peppercorns, pink, dried, roughly crushed
  • e.g. chili pepper(s), finely chopped
  • n. B. Salt and pepper, from the mill

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

for hot days

Simmer the chicken breasts in the broth over low heat for about 15 minutes, remove, and let cool. Then cut into bite-sized cubes. For the dressing, mix everything well and toss with the chicken cubes. Let stand for about 15 minutes. Place the iceberg lettuce in two glass bowls and top with the chicken salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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