Chicken salad with pickled grapes and celery leaves
Indulge in the flavors of tender chicken paired with tangy pickled grapes and the refreshing crunch of celery leaves in this gourmet salad.
Ingredients:
- 1 cup whole grapes, washed
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1/2 cinnamon stick
- 1/4 teaspoon fennel seeds
- 3 cardamom pods, smashed
- pinch chile flakes
- 2 tablespoons crème fraîche
- 2 tablespoons brine from pickled grapes
- 1 teaspoon Dijon
- 3 tablespoons olive oil
- Salt
- 2 cups shredded or cooked up chicken
- 1/2 cup thinly sliced celery leaves
- 1/2 cup quartered pickled grapes
- 1 tablespoon finely chopped fresh tarragon
- Pepper
Instructions:
- For marinated grapes:
- Place grapes into a compact jar and leave it aside. In a small pan, mix apple cider vinegar, water, sugar, cinnamon stick, fennel, cardamom, and chili flakes. Heat until it boils, stir to dissolve sugar.
- Once the sugar is completely dissolved, take the pan off the heat, then delicately pour the pickling liquid over the grapes. Chill in the refrigerator until cold.
- You can either use the grapes right away or seal the jar with a lid and store for a maximum of 2 weeks. The longer they marinate, the stronger the flavors get. Extra grapes can be a delightful addition to cheese and charcuterie platters and can also be included in various salads.
- For the salad:
- To make the dressing: Mix crème fraîche, pickling liquid, and Dijon mustard in a small bowl. Whisk until well blended. Pour in the olive oil and a generous sprinkle of sea salt, whisk thoroughly. Taste and adjust salt as necessary. The flavor might seem intense but will mellow once mixed with the chicken.
- Toss chicken, celery, grapes, and tarragon in a medium-sized bowl. Coat them with the dressing and season with salt and freshly ground black pepper. Leftover chicken salad is most delicious when enjoyed within 3 days.
- EXTRA TIP: Transform leftover pickle brine into a popular beverage. Combine the brine with honey to sweeten as desired, then dilute with water. (I recommend using about 1 part sweetened brine to 4 parts water for a balanced flavor.) This brine, infused with fennel, cinnamon, and cardamom, creates a revitalizing and highly nutritious drink that is more affordable than store-bought alternatives.
Summary:
- Calories: 1341 kcal
- Fat: 89 g
- Protein: 57 g
- Carbs: 79 g
- Potassium: 1429 mg
- Magnesium: 118 mg