A popular summer recipe as chicken salad is perfect for picnics, barbecues and potlucks.
The elephant garlic is different than typically called for garlic in recipes.
Elephant garlic is related to the leek family and not the garlic family.
It is different in the same way that leeks are milder than onions. Elephant garlic is described as having the flavor of onion and leeks mixed with soft notes of garlic.
Roasting, baking or grilling will enhance its flavor, and its large size makes it perfect for slicing and deep frying to make garlic chips.
It can also be roasted whole and used as a spread on bread. Elephant garlic’s mild flavor also makes it ideal to use raw in salads.
Elephant garlic is a flowering plant that belongs to the amaryllis family. The plant originates from Central Asia, but it can be found in areas with temperate climate and mild winters around the world today.
Ginger Chicken & Pineapple Salad
4 boneless, skinless chicken breasts, shredded
2 tbsp. ginger, fresh grated
2 gloves, elephant garlic minced
¼ white onion, sliced into 5 rings
1 red pepper, cut julienned
1 yellow pepper, cut julienned
6 pineapple rings, about ¼ of a fresh pineapple; cut ½ inch thick and diced
Preheat oven 350 degrees
Cook the chicken till it is oblique, no longer pink and is 165 degrees internal temperature. You can choose to BBQ, broil, or bake the chicken breasts. After shredding chicken, set aside.
In a large salad bowl mix ginger, garlic, onion slices and peppers – incorporate well after each addition.
Next mix in diced pineapple and add cooled shredded chicken. Pour balsamic vinegar onto chicken mixture and mix in well.
It’s optional to sprinkle fresh chopped cilantro over the salad. You could also use parsley, though it doesn’t add or have the distinct flavor that cilantro has.
Plate and serve.
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