Add celery, grated ginger, dukkah, green onion, salt and pepper to a bowl and toss to combine.Note: You will have extra cashew cream remaining. Cube cooled chicken into equal pieces and toss with preferred amount of cashew cream in a bowl.Cashew cream should be thick enough to coat chicken pieces. Blend until smooth, adjusting thickness with additional liquid if desired. Add to a food processor with 1/2 cup water and lemon juice with a pinch of salt. When cashews are ready, strain and rinse.When chicken is done cooking, strain and allow chicken to cool.While the chicken is cooking, place cashews in a bowl and cover with filtered water.Cook 15-20 minutes or until the internal temperature of the chicken is 165 F, or when sliced open, the centers are no longer pink.Place chicken breast, garlic and onion in a large pot and cover with water over medium heat.1 large green onion, chopped whites and greens.1 Tablespoon fresh ginger, finely grated.3 large chicken breasts (boneless, skinless, fat trimmed).I just thought it needed a lighter hand to let the ginger and green onion come through. You can absolutely go ahead and use a salad dressing/mayo if you choose to do so for this recipe. I also like that I could adjust the levels of salt and acid (I added a half lemon's worth of juice and a good pinch of salt to the food processor) for the base. It helps the spice blend not be overwhelmed by a traditional mayo. The reason I chose to go that route is because I think having an additional layer of nuttiness alongside the dukkah is a nice subtle addition. Like I mentioned up top in this post, the cream part of this chicken salad is actually cashew cream. There are lots of opportunities to reach for this mixture in the kitchen. In terms of usage, I've seen it on yogurt dips, in olive oil, on breads, as a topping for vegetables and even on fish or chicken like we're doing here. Dukkah can absolutely be made at home and personally, there's no way I'm buying dukkah premixed as a blend again (I ended up thinking the blend needed more cumin and I already have the spices I need at a fraction of the cost). It can be hazelnuts, or even peanuts like in this specific blend I purchased. Dukkah is a crunchy and aromatic Egyptian spice blend that usually includes cumin, coriander, sesame seeds and some kind of nut. The hardest part is waiting for it to chill.Įven though dukkah has been featured on some food websites since around 2013, I don't think it really took off as a highlighted flavor menu description until last 2017. Together, it makes a chicken salad that's incredibly crave-worthy straight out of the bowl. The middle layer of flavor is all about the dukkah spice: cumin, sesame seeds, coriander and in this blend, peanuts. It's not over the top creamy mayo flavor (although I do love mayo), but yields to intense, bright flavors in the form of fresh ginger and lots of green onion. This chicken salad recipe is packed with flavor. So obviously, I completely went way out of bounds to create what is definitely not traditional chicken salad. I only know chicken salad is a creamy sauce plus poached chicken with other stuff in the recipe. Yes curry? No curry? Grapes? Having never been exposed to chicken salad in family recipe form, I don't feel a loyalty to a specific methodology or mixture. It can feel a little out dated as a lunch and people always have strong feelings about the 'correct' additions to chicken salad. Cashew cream "mayonnaise" with dukkah spice chicken salad made extra flavorful with green onion and fresh ginger for a punch.Ĭhicken salad is a dish that's a little retro.
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