Cuban Chicken Salad
Terry Pitt, Woodbine, MD , USA

4 chicken breast halves, bone in 1 carrot, chunked 1 stalk celery, chunked 1 small onion, unpeeled, quartered Coarse salt 12 whole peppercorns 1/2 teaspoon red pepper flakes 1/2 cup mayonnaise 1/4 cup yellow mustard 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dark chili powder Salt and pepper 2 medium dill pickles, minced Julienned dill pickle strips

Place cleaned chicken in a large pot; cover with water and add carrot, celery, onion, salt and peppers. Bring to a boil, cover, and reduce to a simmer. Simmer for 1-1/2 hours until very tender. Remove from heat; cool.

Remove chicken meat from bones and tear into bite sized pieces; place meat in a medium sized bowl. In a small bowl, combine mayonnaise, mustard, cumin, coriander, chili powder and pickle. Season to taste with salt and pepper. Pour mayonnaise mixture over chicken and gently toss to coat. Refrigerate for at least 1 hour before serving.

Serve over a bed of salad greens. Garnish with julienned strips of dill pickle. Serves 6

Calories 430; total fat 27g; saturated fat 5g; cholesterol 120mg; sodium 950mg;
total carbohydrate 4g (dietary fiber 2g, sugars 1g) protein 42g

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