Marinated Chicken Salad

Preparation info
  • Ingredients For

    4

    • Difficulty

      Easy

Appears in
Quaglino's: The Cook Book

By Richard Whittington and Martin Webb

Published 1995

  • About

Normally a marinade is used as a preliminary before meat is cooked, but in this dish it is applied to the cooked flesh and is then served with it as cold sauce or dressing. There is a general tendency to roast chicken for serving it cold, but this aromatic salad with its sweet-and-sour dressing benefits from the bird being poached. This has the added advantage of producing a light stock for use in another dish. The marinade includes cloves, pine nuts and sultanas – an almost medieval combin

Ingredients

Method