By stewing rosemary into the chicken, the resulting salad is infused with the delicious flavor without being overwhelmed.
ALICIA ROSS FOR KITCHEN SCOOP
There are two ways to infuse a meat-based salad with flavor: You can stir flavor into the salad and dressing, or you can start with assertive flavors and cook them into the meat. Today’s recipe for Rosemary Chicken Salad is in the latter category.
Rosemary is an aromatic flavor that can overpower the delicate taste of chicken. That is why it is most often paired with pork or beef, both of which can handle its intensity. But by stewing rosemary into the chicken, the resulting salad is infused with the delicious flavor without being overwhelmed.
The recipe makes a large batch, which is perfect for a gathering, a buffet salad course, or a picnic. So if you’re planning a Mother’s Day celebration with the family, this will surely please every mom in the crowd.
The salad will keep for up to three days when refrigerated, so leftovers won’t be wasted. Fresh rosemary is the only way to go with this salad, so consider purchasing a plant if you don’t already have one. You’ll spend one-10th on a whole plant versus a few sprigs from the market, and have a bounty for the future, too.
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