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Tropical Chicken Salad

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I was feeling very tropical today.  Basically I was hoping for sunshine since it is so cold.  Hopefully this fun salad warms up inside with beautiful rays of sunshine!

Tropical Chicken Salad

  • 2 cooked chicken breasts
  • 1 ½ cups cubed pineapple
  • ½ cup diced onion
  • 1 tsp butter
  • 2 tsp dried tarragon
  • 1/3 cup of mayonnaise
  • 1 orange
  • 4 cups of your greens of choice

 

  1. Diced the cooked chicken breast into ½ inch pieces.  Place in a large mixing bowl.
  2. Over medium heat, brown the pineapple and onions with the butter until golden brown.  The sugar in the pineapple will help to caramelize the onions.  *For someone who is not an onion lover, this helps neutralize the sharp flavors of the onion. 
  3. Once the fruit is browned, toss with the chicken.  Add in the tarragon and mayonnaise. 
  4. To segment your orange, cut off both stem and flower ends so that they can sit flat on the cutting board.  Run your knife along the sides to cut off the peel and pith.  Next, you can either run your knife along the segment membranes to release the orange without membrane.  Or for something a bit easier, cut the orange flesh in half, and dice.  Because you have removed the pith, the membranes are barely noticeable. 
  5. Squeeze any additional juice from the peels you cut off.  Fold the oranges in with the chicken salad.  Serve over your favorite bed of greens, or in lettuce leaves. 
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Fat!!!

Imageso I made my own turkey butter- or really I guess ghee might be the better term. But if turkey’s can be butterball, then I guess I can call this butter. 

I’ve been doing some research on the best fats for cooking. For health purposes, for heat purposes and for flavor. I would argue that as far as animal fats go, strive to get the organic, free range style that grew up eating the foods God designed the animal to eat. (ie: not grains) Animal fat has gotten a bad wrap because of cholesterol but new research is debunking what we once believed was the demonic side of fat. We actually need some cholesterol. Do your own research. I’ve learned a tone from listening to the podcast That Paleo Show.

Anyway, back to the turkey butter. I made a giant turkey. And I collected everything that dripped from it. I put In the fridge to let the fat separate. Using a spoon, scoop off the fat and place in a sauce pan to reheat. (render)Strain through a coffee filter to remove any meat and herbs. Apparently those will rot! Yuck.
The you can freeze or fridge it until your ready to use it.

For the rest of the dripping liquid, reheat, strain and use as stock. You can save the bones from the carcass after you’ve picked it clean and boil them in water to make another stock. Chill the liquid to scrap off more turkey butter, and render the same way you did earlier.

Enjoy

Comment below how you used your turkey butter… Prime opportunity coming next week to make your own

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