As a passionate poet, I hold a deep appreciation for the beauty of all poetic forms, but my heart truly belongs to food poetry. I’ve crafted several poems celebrating this theme, which are woven into the pages of my poetry collections, Culturekurry and Nevrospastos. Recently, I stumbled upon an exquisite poem by the esteemed Sydney Smith, written in 1839, called “Recipe for a Salad.” One line struck me particularly: “Back to the world he’d turn his fleeting soul, / And plunge his fingers in the salad-bowl,” evoking a vivid image of culinary delight.
After a long day filled with work and the pleasures of reading, I felt inspired to prepare a warm and comforting Cheesy Chicken Salad for dinner. Like my other recipes, this one is a breeze to assemble, guided by simple yet satisfying steps. The creamy cheese mingles with the tender chicken, imparting a delightful richness that envelops the palate. Once you indulge in this delectable salad, you may find yourself completely satisfied, with no need for a heavier main course. Enjoy the art of cooking!
Prep Time – 10 minutes
Cook Time – 10 minutes
Serves – 2
Ingredients:
Boiled Chicken ( boneless ) – 400 gms
Bell Pepper – 2 pcs
Chopped Garlic – 2 tbsp
Grated Cheese – 1 cup
Milk – 1 cup
Butter – 3 tbsp
Pepper & Salt – for seasoning
Chicken stock – 30 ml
Lemon juice – 1 tbsp
Sugar – 1 tbsp
Fresh Coriander – for garnish
Instructions:
1 ) Clean the chicken of any protruding strips & fat etc.
2 ) Dice the pepper and set aside.
3 ) Heat one tablespoon of butter in a pan and add the chicken. Add sugar and saute on a high flame till brown. The addition of sugar gives a nice dark brown coat to the chicken and aids in giving a crunchy taste. Add the pepper and garlic and toss well. Set aside.
4 ) Make a white sauce with cheese, milk, seasoning and the remaining butter. Add the chicken stock and heat on a high flame for a minute. Make sure the consistency is even. Remove from flame.
5 ) Pour the sauce over the chicken. Drizzle lime juice and serve.