Bronzed Chicken Salad
Makes 4 cups
2 tablespoons Chef Paul Prudhomme's Magic Seasoning Salt® OR
½ cup pumpkin seeds
½ cup raw wheat germ
3 boneless, skinless chicken breasts
¼ cup cream cheese
½ cup cottage cheese
½ cup sour cream
1 (5-ounce) can evaporated milk
2 cups finely chopped green cabbage
½ cup thinly sliced green onions
¼ cup finely chopped red bell peppers
Vegetable-oil cooking spray
how to prepare
Place a heavy 10-inch skillet, preferably nonstick, over high heat, and add the pumpkin seeds and wheat germ. Toss and cook until the seeds and wheat germ start to brown, remove from heat and set aside.
Wipe the skillet clean and place it back over high heat to 400º about 5 minutes. While the skillet is heating, sprinkle each side of the chicken with a liberal 1/4 teaspoon of the Magic Seasoning Salt® (or Poultry Magic® or Meat Magic® ). When the skillet reaches 400º, spray it lightly with vegetable-oil spray. Place the chicken in the skillet and cook until it turns a nice brown color, about 2 to 3 minutes on each side. Remove the chicken from the skillet and set it aside to cool. Once the chicken has cooled, cut into bite-size pieces.
Place the cream cheese, cottage cheese, sour cream, and evaporated milk in a large bowl and add the remaining Magic Seasoning Salt® (or Poultry Magic® or Meat Magic® ). Whip to blend thoroughly. Fold in the cabbage, green onions, bell peppers, reserved pumpkin seeds, and wheat germ. Gently fold in the diced chicken until well mixed. Serve immediately.
Serving Suggestions: Use for canapés, stuffed cherry tomatoes, brunch or a light supper menu item.
Copyright © 1998 by Paul Prudhomme