benazir's blog

Zabhiha Halal Chicken Salad

I really love chicken and turkey salad but however I will make the turkey salad post the very next time I cook a turkey for thanksgiviging and use the leftovers for turkey salad. Anyway this is post is just for chicken salad only.

What you will need for this is 2 lbs. or 1 1/2 kilos of boneless chicken breasts only. Wash and dice them and set them aside. In a wok or cast iron skillet. add 2 oz. of either corn, canola, vegetable, avocado, grapeseed, olive, sunflower or safflower oil. Let it get hot and add the unseasoned boneless chicken breast cubes and cook until it is done. It must be white and must not be pink on the inside. This is cooked well so you will not end up with salmonella.

Do not forget you can get very sick from consuming uncooked or poorly cooked meat. Cover and let cool and break out the food processor. In the food processor add 2 stalks of celery, either 1 onion or shallot chopped in big pieces, 1 whole clove of garlic and pulse then add the cooled cooked chicken breasts and pulse again and turn on to second speed. After it is all chopped up then add to a mixing bowl.

Add 1 pinch each of celery seed only if you are not using celery stalks and peppercorns. grind and add to the chicken mixture along with 1 pinch each of parsley and or watercress, marjarom, thyme, sage, rosemary then give it a mix.

Add either 1 pinch of vegtea seasoning, seasoned salt, pink salt or kosher salt, sea salt either plain or infused, lemon pepper, 3 dashes of hot sauce and liquid smoke only if you are using plain sea salt, 2 tsps, and 3 tbs. of mayonnaise and mix a final time.

Take this yummy chicken salad and use it to make sandwiches with any whole grain bread, whole wheat pocket pita bread, on whole grain crackers, and on chapati by making a wrap. Iced tea is an excellent beverage for this yummy treat. I love it very much and this is why I am sharing this recipe.

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