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Home » Type » Salads » Pancake Chicken Salad

Pancake Chicken Salad

February 20, 2011 by Faith 57 Comments

There is something oddly intriguing about the name Pancake Chicken Salad.  I was looking through the index of one of my cookbooks when I first read it, and I couldn’t help but wonder exactly what it entailed.  Is it crepe-like pancakes stuffed with creamy chicken salad?  Or maybe chicken salad fried into pancake shape?  The stranger the ideas that came into my head, the more the recipe piqued my interest…and the name alone just wasn’t enough, I had to read the full recipe.

It turns out that this salad is basically battered and shallow fried chicken served over greens.  Not quite as interesting as what I conjured up in my mind, but still every bit as delicious.  The name comes from the pancake-like batter (similar to a batter you might use for a fish fry, except much more flavorful) that is spiced with garlic and Indian spices like coriander, ginger, and turmeric, which gives it the prettiest shade of pale yellow.

The cookbook I found this gem of a recipe in is none other than Margaret M. Johnson’s The Irish Pub Cookbook, the same cookbook that inspired my Guinness Beef Stew last year.  This recipe is from a pub called The Meetings, located in the Vale of Avoca in County Wicklow.  The pub takes its name from the junction where the Avonmore and Avonbeag Rivers meet.  Of the food there, Margaret says “[It] is wholesome and hearty, but with a twenty-first century touch, thanks to chef Dermot Moore…” 

I know this salad may sound strange, but it really works!  And the raspberry-mustard vinaigrette is the perfect finishing touch.

Pancake Chicken Salad with Raspberry-Mustard Vinaigrette (Adapted from Margaret M. Johnson’s The Irish Pub Cookbook)

(Yield:  2 servings)

Raspberry-Mustard Vinaigrette (recipe below)

1 large egg

1/4 c milk (low-fat or fat-free is fine)

1 large clove garlic, grated

1/2 c all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp each ground turmeric, coriander, and ginger

2 (4-6 oz) boneless, skinless chicken breasts, sliced into 3-4 strips

4-6 c field greens (or any lettuce you like)

2 TB dried cherries

Canola oil

Raspberry-Mustard Vinaigrette:

1 TB white wine vinegar (or rice vinegar)

1 TB olive oil

1 TB raspberry jam

1 tsp Dijon mustard

Pinch of salt and pepper

Preheat oven to 400F and lightly brush canola oil on a baking sheet.  In a small bowl, whisk together all ingredients for the vinaigrette and set aside for now.

In a medium bowl, whisk together egg, milk, and garlic.  In a small bowl, whisk together flour, baking powder, salt, and spices.  Gradually whisk dry ingredients into wet, being careful not to over-mix; let batter rest 5 minutes.

Put 1 1/2 to 2 inches of canola oil in a large skillet over medium heat; when oil is hot (it should be somewhere around 350-375F; for a way to see if the oil is the right temperature without a thermometer, see here), dredge chicken in batter and cook until lightly browned (about 1-2 minutes per side).  Transfer chicken to prepared baking pan and bake until fully cooked (about 15 minutes).  (Chicken is fully cooked when there is no pink inside.)  Once fully cooked, transfer chicken to a paper towel-lined plate to drain any excess oil.

To assemble the salads, divide the field greens between 2 plates, sprinkle on the dried cherries and dressing, and top with the chicken.

Filed Under: Salads Tagged: Chicken, Irish Cookbook, Pancake Batter, Raspberry-Mustard Vinaigrette, Recipes, Salads

Comments

  1. Anshu Paul says

    February 24, 2011 at 2:57 pm

    First frying…and then baking!!!! something new for me…will give it a try soon…

    Reply
  2. Lucy says

    February 23, 2011 at 5:31 pm

    The spiced batter sounds like a delicious change to the standard fish-frying batters. A true treat for dinner!

    Reply
  3. FOODESSA says

    February 23, 2011 at 1:56 pm

    I always do enjoy a sweet and sour vinaigrette with my chicken salad ;o)

    Beautiful photos and so appetizing as well ;)

    Ciao for now,
    Claudia

    Reply
  4. Krista says

    February 23, 2011 at 10:10 am

    What a neat way to do up chicken!

    Reply
  5. A Canadian Foodie says

    February 22, 2011 at 10:37 pm

    These are like glorious little mini chicken nuggets – but the healthy kind. What a delightfully creative and fun recipe. This entire salad would also be delicious rolled up in a wrap. But, who needs the extra carbs. Looks gorgeous!
    :)
    Valerie

    Reply
  6. [email protected] says

    February 22, 2011 at 9:51 pm

    This reminds me of one of my favorite meals, chicken and waffles! But with this one there is the extra benefit of some greens. :)Looks delicious!

    Reply
  7. grace says

    February 22, 2011 at 9:04 am

    not what i expected to see, but terrific nonetheless! what a unique way to prepare poultry. :)

    Reply
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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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