members recipes

Sorry but the title should read COLD chicken salad with cornichons, capers and chive vinaigrette. Not sure what a cod chicken salad would taste like. Anyway - don\'t know how to edit this so thought I\'d mention it here instead. This recipe was in the Guardian a few years back. It deserves to be repeated here. The original recipe was part of a supplement on what do with the left overs but the chicken can be cooked \"fresh\" and left to cool if you haven\'t got any left from your Sunday lunch.

Ingredients
12 cornichons, finely chopped
2 tbsp salted capers, finely chopped
2 dssp Dijon mustard
Salt and pepper
2 tbsp cider vinegar
150 ml extra virgin olive oil
1 bunch of chives
Chicken (either a couple of chicken breast fillets chopped into chunks or, as the original recipe suggested, left overs from whole chicken cooked for sunday lunch or similar)

Method
Put the chopped cornichons and capers in a bowl with the mustard, salt and pepper. Add the vinegar and mix well. Beat in the oil to form an emulsion. Snip in the chives. Add the chicken bits and stir around with your hands to make sure they are well coated. Serve on its own or with left over potatoes fried in olive oil or potato wedges.