Chicken Salad on Rye

The summer decided to show its sunny face briefly here in Denmark this past weekend. Instead of firing up the BBQ one of the evenings I whipped up this little chicken salad. (Also a good way to use up leftover chicken ;-)

Inspired by Suveræne Succeser

Serves 4

200g fried/poached chicken, cut into small pieces/cubes
1 aubergine, diced
1 apple, chopped
1 celery stick, sliced
50g semi-dried tomatoes, chopped
1 dessertspoon chopped onion
Oil for frying

200ml creme fraiche/sour cream
20ml good mayo
1 clove garlic, grated
3 dessertspoons dill, chopped
salt & pepper

Lay the aubergine cubes on a tea towel and sprinkle with salt. Leave them for a ½ hour to extract some of the moisture. Rinse and wring out in the tea towel. Fry the cubes in some oil over a moderate heat until they are soft. Prepare the other ingredients as indicated above. Combine the dressing ingredients. When all the ingredients have cooled, mix the whole lot together. Serve on toasted bread of your choice. (I haven’t tried it, but I think this recipe would also taste good with some bacon thrown in).


  1. Donna
    Posted June 9, 2010 at 11:43 am | Permalink | Reply

    Delish! x

  2. susanne Exner
    Posted July 8, 2010 at 9:00 am | Permalink | Reply

    Sounds (and looks) absolutely wonderfull. I feel inspired…

    • Posted July 8, 2010 at 10:11 am | Permalink | Reply

      Thanks, Susanne. I also felt really inspired by your French market photos (my iPhone wouldn’t let me comment at the time ;-) I love that kind of stuff!

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