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18 BikeLife Tucson CHOPPED CHICKEN SALAD with PICKLED ONIONS Serves 46 This is a great last-minute salad to make use of leftover chicken. You can change it up throughout the year to include the most colorful vegetables you can find. The star of the dish is the flash- pickled onions and radishes. The combination of the vinegar sugar and salt balances out the strong flavors beautifully. 2 cups roasted chicken shredded or chopped 1 cup canned garbanzo beans drained and rinsed half of a head of purple cabbage thinly sliced 14 cup chopped dates figs or your favorite dried fruit 2 tablespoons fresh cilantro or parsley coarsely chopped Pickled Onions 12 cup red onion sliced 4 radishes sliced thin 14 cup red wine vinegar 12 teaspoon coarse sugar 12 teaspoon coarse salt 14 teaspoon pepper To finish juice from 1 lemon drizzle of maple syrup sprinkle of coarse salt Shred half of a whole roasted chicken sprinkle in some fresh ground black pep- per and a sprinkle of salt then set aside. In a small pan saut the garbanzo beans in a splash of olive oil at medium heat until slightly crisp. To make the pickled onions combine the red onion and radishes with the red wine vinegar coarse sugar and salt and pepper. Toss together and let sit for 5 minutes. In a large bowl mix together the chicken cabbage garbanzo beans dates and herbs. Add the pickled onion mixture and toss to combine. Transfer to a large platter and finish with fresh-squeezed lemon juice a hint of maple syrup and salt. Republished with permission of VeloPress from Feed Zone Table by chef Biju Thomas and Dr. Allen Lim. Photography by Aaron Colussi and Jeff Nelson. Try more recipes at www.feedzonecookbook.com. PhotoAARONCOLUSSI 16 BikeLife Tucson