By Sharon123 on May 18, 2009
Photo by Debbwl
Photo by Debbwl
"Did you know sky watchers have observed meteor showers every August 11th, since A.D. 830? It is thought to originate in the constellation Perseus. Its peak arrives punctually every year so many consider this "The Night of the Shooting Stars". A wonderful night to have a star-gazing party! Here is a super salad to start it off! Adapted from Great Good Food by Julee Rosso."
Serving Size: 1 (223 g)
Servings Per Recipe: 6
"Incredibly flavourful - we were starving so I just threw everything together and we ate it right away, and it was so so good! Loved the strong cumin, the combo of garlic and cilantro, the tart lemon juice and vinegar, crispy bell pepper and onion, mild chicken... just a wonderful combination of flavours. Can't wait to have the leftovers for lunch tomorrow: I'm sure the salad will be even better after the flavours have had time to develop. Thank you for sharing!"
"Excellent chicken salad variation! The dressing was packed with flavor and worked wonderfully over the chicken and veggies. I poached the chicken and added the cilantro and parsley to the chicken and veggie mix before pouring over the dressing. Thanks for sharing! ZWT6"
"So tasty and healthy not to mention easy, we thought this had a great balance of flavors and the cool bell pepper worked so well with the warmth of the spices. I made using red and yellow bell pepper, note to self can skip the parsley but do not skip the cilantro. Thanks for the post."
"My husband didn't want this very tart, so I reduced the vinegar and lemon by half. I poured the dressing on 30 minutes before serving to let the flavors marry. I love the contrasting textures of the crisp onion and pepper with the tender meat. This is an excellent main dish for a hot summer evening. Thanks for posting! Made for ZWT6."
"This is different & delicious! I made to serve warm in pita pockets and was very happy with the recipe. I liked the low oil content and no mayo. The dressing is lovely; smoky, tart, and full of flavor. The only sub I made was using white wine vinergar instead of red. Next time I won't mince the cilantro/ parsley as fine and will stir it into the salad at serving time. I made the dressing as the chicken was poaching & both herbs wilted during the wait. The briny olives are a nice complement to the flavor of the chicken. Thank you for sharing the recipe!"