Refreshing, delightful, light but satisfying, this Chicken Salad with Sea Buckthorn Dressing is a perfect way to enjoy your warm days!
This post originally appeared in May 2016. I have updated the pictures while the text remains the same. I have also edited the recipe by adding another way of making the dressing. This time, I used the second way with mango. Delish!
I know – you’ve been waiting for my lovely salads for a long time. And, finally, with these hot days, I am going to share with some fantastic spring/summer recipes. Let’s start with this elegant Chicken Salad with Sea Buckthorn Dressing.
Please forgive me for being a bit short of words today – I have a few things to share with you, but I do not have any strength to do that. Next time, ok?
There’s one thing I’d love to mention today. I am honored to have my recipe being included in a Buzzfeed Roundup featuring the dishes made with edible flowers. Indeed, last year I was incorporating edible flowers in many dishes. This year I
ordered asked my husband to grow more, more lovely edible flowers. While last summer we had only the pansies of two colors, pale yellow and dark blue, this time I anticipate much more colors (If Andrey does not screw the flowers:)
Let me remind you some ideas how to use edible flowers.
You see, dozens, dozens of options.
Yup, I didn’t decorate this Chicken Salad with Sea Buckthorn Dressing with flowers cause I need to give them some time to grow yet. But I will be doing this soon. A few words about this salad. It could have been called a Chicken Papaya Avocado Salad with Sea Buckthorn Dressing, but as you know, the Internet does not like such long names;) In fact, the combo of pan seared chicken, velvety avocado, and sweet and juicy papaya is simply amazing!
Besides, I had some frozen buckthorn berries, and I decided to incorporate them as well making this lovely and bright dressing. Sea buckthorns are delicious, yet with quite a specific flavor, berries packed with vitamins. They are actively used in medicine, for instance, as an anti-inflammatory treatment. If you find sea buckthorn oil – grab and use it for a massage!
If you aren’t familiar with these bright orange berries, well, you should give them a try. Or even better, make this lovely summer salad and drizzle it with this bright dressing!
In fact, have you ever tried sea buckthorn?
- 2 medium/large chicken breasts, slightly hammered
- 1 tablespoon salted butter
- 1/2 tablespoon olive oil
- salt, to taste
- 1 teaspoon pink peppercorns, crushed
- 2-3 handfuls of greens
- 1 ripe papaya, peeled and cubed
- 1 large avocado, cored, peeled, and cubed
- 2 cups frozen sea buckthorns
- 2 cups water
- 1-1,5 teaspoons corn starch
- 1 cup sea bucktorns (frozen) + 1/2 water
- 2 small/1 large mango, peeled ans cubed
- a bit of powdered sugar
- In a frying pan melt the butter with the olive oil over medium heat until it's foaming. Place the chicken in the pan and slightly press the breast with a spatula, for one minute. Now you should carefully spoon out the foaming butter and pour it over the top of the breast. Keep on doing this regularly (every 10-15 seconds) which prevents your chicken breast from drying out and helps to cook through since we cook it only on one side. Season with the salt and pink peppercorn. Slice.
- In little saucepan combine the sea bucktorns and water. Bring to a boil and simmer for a few minutes. Strain the berries to get as much juice as possible + add some liquid from the saucepan - we need about 2 cups of liquid. Return to the saucepan at medium heat.
- In a little bowl mix the starch with a little cold water until smooth. Incorporate the dissolved starch constantly stirring with a whisk. Bring to a boil and cook 1 minute to thicken. If the sauce is too tart to for your taste, add 1 teaspoon of powdered sugar. Off heat and let it cool.
- In a little pot combine the frozen berries and water and bring to a boil. Decrease heat and simmer for about 5 minutes. Strain the berries strain through a sieve to get as much juice as possible. Place the mangoes in a blender and pulse 10 seconds. Add about 1/4 - 1/3 of the juice and a pinch of powdered sugar. Pulse for another 15-20 seconds until smooth. Add a bit of the juice more if needed to get the desired consistency.
- Serve the salad drizzled it over with the dressing.