Spinach Salad with Tomatoes, Carrots, Pickled Onions, and Pulled Chicken (Serves 1 or 2)
Heirloom tomatoes enjoy a brief shelf life. To make the most of a big basket I received from my friends at Cherith Farms, I have been eating a big salad every day. Today’s version was Spinach Salad with Tomatoes. Eggs have been contributing the protein recently – Tomato and Basil Salad, Arugula Salad, Red Leaf Lettuce Salad – so I decided to change it up and use Pulled Chicken in this one. It turns out that cold pulled chicken makes an excellent salad ingredient.
Prep and cook time: 10 minutes
2-3 big handfuls of spinach
2-3 cups of pulled chicken (see recipe below)
1 heirloom tomato
1 sweet yellow or red onion
1/2 can of green olives
Apple cider vinegar
Extra virgin olive oil
Directions: Add spinach to a large bowl. Slice tomato into bite-sized pieces and add to bowl. Add about half of a can of olives to bowl. Save the other half in an air-tight container in the refrigerator for a snack or another salad later. Peel carrot. Grate carrot into bowl using a box grater. Add a big handful of picked onion (see recipe below). Add 2 or 3 cups of pulled chicken. Add salt, garlic powder, and black pepper to taste. Add the juice of one lemon. Mix all the ingredients. I use my hands. Drizzle olive oil over the salad. Transfer to serving bowls and eat.
How to Pickle Onions
Peel and chop a few sweet onions into half moon slices. Place in an airtight container and cover with apple cider vinegar. Let soak in the refrigerator for at least 30 minutes and preferably overnight. That’s it. Sometimes I add salt and garlic powder and sometimes I add a glug or two of apple cider to cut the acid a bit, but when using pickled onions in other dishes, I find apple cider vinegar does the job alone just fine.
1 whole young hen (mine are typically 4-5 pounds)
Red chili powder
Directions: Remove chicken from packaging. Remove giblets (package including the heart, liver, and neck) from the body cavity. Rinse chicken and add the whole bird to pressure cooker (alternate method noted below). Add giblets too. Dust generously with salt, garlic powder, ground coriander, turmeric, and red chili powder. Add enough water to just submerge the chicken. In my case that is about 10 cups. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 30 minutes. Turn off heat under pressure cooker, use the slow-release method to bring pressure down, and remove top. Remove chicken from pressure cooker with tongs (because it is hot!) and transfer to a large mixing bowl. If the chicken falls apart, remove the pieces as best you can with tongs and scoop the rest out with a slotted spoon. Leave the broth in the pot while you continue. Use a pair of tongs to separate the chicken from the bones and skin and transfer it to another large bowl. Once you have all the chicken separated, pull the chicken apart with a pair of forks.
Discard the bones and skin. Let the broth cool for 30 minutes to an hour and then transfer to plastic containers. Keep what you need for cooking over the next 4-5 days in the refrigerator and freeze the rest.
Notes: You can boil a whole chicken in a Dutch oven or stock pot for about 40 minutes and get about the same result as pressure cooking a whole bird 20-30 minutes. I prepare a whole chicken every week now because I can think of so many things to do with pulled chicken and homemade broth.
I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com (check it out in my “Store.”) After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!
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