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Aina was from Finland, and like the rest of us arriving in Quebec City, wanted to learn French to enjoy the culture while she was here. There was a small group of us; two from the U.S., one from QC, Sweden, Japan and Finland. Aina hosted a luncheon and this marvelous concoction was served with a glass of white wine and a crusty bread. Never had I enjoyed anything as much and had to have the recipe. Aina returned to Finland, but left fond memories behind of warm exchanges, fun walks, great conversations, and the ladies luncheon!
- 1 large roasted chicken (ready cooked)
- 1 chicken bouillon cube
- 10 ounces smoked ham (cubed)
- 7 ounces cubed cheese (, Jarlsberg, Emmenthal or similar)
- 2 lbs unpeeled shrimp (approx. 1 lb. cooked)
- 1 head iceberg lettuce (broken in small pieces)
- 1 thinly sliced leek (, white part only)
- 1⁄2 lb small peas (fresh or frozen & thawed)
- 1 sweet red pepper (cut into strips)
- 6 miniature tomatoes
- 1⁄2 pint uncooked rice
- 1⁄2 pint mayonnaise
- 1⁄2 pint sour cream
- 2 teaspoons curry powder
- 1 tablespoon Dijon mustard
- 1 bunch fresh dill (chopped fine)
- 1 cucumber (sliced)
- To prepare this beautiful salad you have to do some things in advance.
- Boil the rice in chicken bouillon.
- Let cool.
- Skin and debone the chicken; cut into strips.
- (I buy the chicken ready cooked in the supermarket, but you can roast your own).
- Cut cheese in small bite-size cubes.
- Cut ham in small cubes.
- Clean and cook shrimp and keep chilled.
- Defrost peas if not using fresh.
- Wash leek thoroughly and slice thin.
- In a large bowl, mix 1/2 chicken, mayonnaise, sour cream, spices, mustard and leek and let it rest overnight in refridgerator.
- Serving Day: In successive layers, arrange lettuce, rice, mayonnaise/chicken mixture, shrimps, peas, ham, cheese, and balance of the chicken.
- Topping/Decoration: Halved tomatoes, shrimps, cucumber, chopped dill, and red pepper.