Wednesday, May 10, 2006
Chicken Salad on Cucumber Rounds with Roasted Spiced Almonds
This is a very easy appetizer, made even easier by buying store-bought chicken salad and pre-sliced/pre-seasoned almonds.
Early on while dating my now-boyfriend Brian, he asked me for some appetizer recipes. I thought this one might pass the guy test (simple, not-fussy, no odd ingredients and tastes good) and I was right. We still make it regularly and it never fails us.
Chicken Salad on Cucumber Rounds:
(makes as many as you want)
1 large English cucumber (seedless, non-waxy cucumber) thinly sliced
Pre-made chicken salad (or homemade)
Sliced almonds - roasted and spiced (can be bought this way, or made - see recipe below)
Salt and pepper to taste
Chopped parsley for a garnish
Arrange sliced cucumbers on a serving platter or plate. Carefully scoop a teaspoon of chicken salad in a small mound on each cucumber slice. Salt and pepper to taste, careful to not salt the cucumber itself as it will release its liquid and become soggy.
Carefully place several sliced almonds on the top of the chicken salad. Place a small sprig of parsley on each for garnish. Serve immediately.
Roasted Spiced Almond Slices:
Sliced raw almonds
Olive oil (spray is preferable)
Fresh cracked pepper
Chili powder, crushed red pepper, coriander or whatever spices you prefer - you could even make them sweet by using cinnamon and sugar instead of salt/pepper and other spices
Arrange sliced almonds on a baking sheet, LIGHTLY (almonds already have a lot of oil in them) spray with olive oil, or drizzle oil over almond slices, sprinkle seasoning over almonds, bake at 350 until turning golden brown. Let cool at room temperature, store in airtight container.