Ingredients
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For the Diamond Jubilee Chicken Salad
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5 lbs Roasting Chicken
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1 tsp Turmeric
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2 tsp Ginger - ground
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2 tsp Cumin - ground
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2 tsp Cinnamon
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3 tbsp Canola Oil
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16 oz Greek yogurt
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4 tbsp Mayonnaise
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1/4 tsp Cayenne pepper
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4 tsp Balsamic glaze
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2 ea cored, diced Crisp Granny Smith apple
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5 oz toasted Walnuts - chopped
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1 bunch chopped Parsley - fresh
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4 oz Pomegranate seeds
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To make the croissant sandwiches
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10 ea large Croissant
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2 ea Avocado
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2 cups Alfalfa sprouts
Directions
We took the opportunity of the Queen’s Diamond Jubilee and Heston Blumenthal’s chicken salad created for the occasion and adapted it for use in a classic chicken salad croissant for a luncheon for 10 people.
Steps
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1
Done
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To prepare the chickenPreheat the oven to 325ºF |
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2
Done
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Mix together the turmeric, 1 tsp ginger, 1 tsp cumin, 1 tsp cinnamon and oil to create a spiced oil. Place the chicken, breast side up in a deep roasting tin and brush all over with the spiced oil. Be sure to use it all. Season well with salt and pepper. pour 1 cup of water into the bottom of the roasting tin. |
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3
Done
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Cover the chicken and the tin with a foil tent, crimping around the edges to keep moisture in. Roast covered for 2 hours. Increase the heat to 425ºF and continue to cook uncovered for a further 30 minutes. |
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4
Done
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Set the chicken aside to cool. When cool enough to handle strip all the meat from the chicken and chop into about 1/2 inch pieces. Allow to cool completely before making the salad. |
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5
Done
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To make the chicken saladCombine the yogurt, mayonnaise, the remaining 1 tsp of ginger, cumin and cinnamon. Add in the cayenne pepper, the balsamic glaze, the apple pieces and walnuts and mix well, Add the chicken and parsley |
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6
Done
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To assembleSlice the croissant horizontally but not all the way through. Add about 1/2 cup of chicken salad, a thin slice of avocado and a good pinch of the alfalfa sprouts. |
